This wholesome summer dessert pairs a silky maple custard with a vibrant strawberry compote. Made from simple, real ingredients and naturally sweetened with pure maple syrup, it’s a lighter dessert that still feels indulgent.
The custard is creamy and subtly sweet, while the compote brings bright, juicy strawberries. This dessert is free of refined sugar and can work well for gluten-free diets. It’s easy to make ahead, so it’s perfect for entertaining or for enjoying throughout the week.
It’s also a festive choice for Canada Day: red strawberries, white custard and maple syrup tie together the theme. For a special touch, garnish with a maple-leaf shaped cookie or a fresh mint sprig.
Ingredients You’ll Need
Gather these ingredients for the custard and compote:
- Whole milk: Full-fat milk gives the custard a rich, creamy texture.
- Egg yolks: Use fresh, quality yolks for the best flavor and texture.
- Strawberries: Fresh, ripe berries work best—local and in-season if possible.
- Maple syrup: Use 100% pure maple syrup to sweeten both components.
- Vanilla: Vanilla extract or the seeds from a vanilla bean add warmth and depth.
- Arrowroot starch: A light thickener used in both custard and compote.
- Lemon juice: Balances the sweetness in the compote.
- Pinch of sea or Himalayan salt: Enhances the custard’s flavor.
How to Make Maple Custard with Strawberry Compote
Both the custard and the compote can be prepared in advance, making assembly quick when you’re ready to serve. The steps below summarize the process.
- Make the custard: Heat milk with vanilla until steaming. Whisk egg yolks with maple syrup, arrowroot and a pinch of salt. Temper the egg yolks by slowly whisking in some hot milk, then return the mixture to the pot and cook gently until it thickens and coats the back of a spoon. For an extra-smooth custard, strain it through a fine mesh sieve. Chill in the fridge; it can be made 2–3 days ahead.
- Make the compote: Cook the strawberries with maple syrup over medium-low heat until the fruit softens. Mix lemon juice, water and arrowroot starch, then stir into the berries and cook until the mixture thickens and bubbles briefly. Remove from heat, stir in vanilla, and cool until warm or cold—don’t use it hot or it will melt the custard.
- Assemble: Spoon the cooled compote over the chilled custard in individual glasses or ramekins. Garnish with a maple-leaf cookie, fresh strawberry slices, or mint if desired. Refrigerate until serving.
More Strawberry Ideas
If you’re in a strawberry mood, try other strawberry-forward recipes—crisps, bars, slushies and more make great use of peak-season berries.
- Strawberry Coconut Crisp
- Strawberry Cheesecake Bars
- Chocolate Coconut Cream Stuffed Strawberries
- Healthy Strawberry Gummies
- Strawberry Overnight Oats
- Healthy Strawberry Slushie
- Spaghetti Ice Cream (German-style)
Maple Custard With Strawberry Compote
- Author: Vanessa | Maple + Mango
- Prep Time: 12 min
- Cook Time: 20 min
- Total Time: 32 min
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Canadian
- Diet: Vegetarian
Description
A light, summery dessert that balances a smooth, maple-sweet custard with bright strawberry compote. Simple to prepare and delightful whether served immediately or chilled.
Ingredients
Custard:
- 2 cups whole milk
- 1 teaspoon vanilla extract or seeds from 1 vanilla bean
- 1/4 cup maple syrup
- 1 tablespoon arrowroot starch
- Pinch of Himalayan or sea salt
- 4 egg yolks
Strawberry Compote:
- 4 cups strawberries, sliced or diced
- 3 tablespoons maple syrup
- 1 teaspoon lemon juice
- 2 tablespoons water
- 1 tablespoon arrowroot starch
- 1 teaspoon vanilla extract
Instructions
Custard:
- Heat the milk with vanilla over medium-low heat until it begins to steam.
- In a bowl, whisk together the maple syrup, arrowroot starch, salt and egg yolks until smooth.
- Temper the egg mixture by slowly whisking in about 1/2 cup of the hot milk. Return the tempered egg mixture to the pot, stirring constantly, and cook over low-medium heat until the custard thickens and coats the back of a spoon, about 8–12 minutes. Strain through a fine mesh sieve for a smoother texture if desired.
- Pour into ramekins or glasses and press plastic wrap onto the surface to prevent a skin. Chill in the refrigerator. The custard can be made 2–3 days ahead.
Strawberry Compote:
- Place the strawberries and maple syrup in a pot over medium-low heat and cook, stirring occasionally, until the berries soften and release their juices.
- In a small bowl, whisk together lemon juice, water and arrowroot starch until smooth.
- Stir the arrowroot mixture into the strawberries and increase heat to medium-high. Cook, stirring, until the compote bubbles and thickens (about 2–3 minutes). Stir in vanilla and let cool until warm or completely chilled.
- Spoon the compote over chilled custard and serve immediately, or cover and refrigerate for later.
Notes
- For an ultra-smooth custard, pass it through a fine mesh sieve after cooking.
- As an alternative to compote, top the custard with macerated strawberries: toss cut strawberries with a little unrefined sugar or coconut sugar and let sit for 30 minutes to release their juices.
- To make a Canada Day version, garnish with a maple-leaf shaped sugar cookie or a few watermelon stars for a festive look.