Turning Leftover Custard into a Seasonal Fool
A simple mix of custard, cream and fruit becomes a zero‑waste dessert with just a few pantry staples.
Fool is absurdly simple – just fruit stirred through custard or yoghurt with maybe a bit of cream – and you can then add whatever bits and bobs you fancy from the fridge.
The author prefers yoghurt for ease but is using leftover custard from a recent taste test, aiming to turn a small amount of remnant into “regalia”.
Ingredients
100 g blackberries, plus extra for garnish
1 apple, finely diced (skin left on)
¼ tsp ground cinnamon
¼ tsp ginger (ground or freshly grated)
Pinch of sea salt
3 tbsp honey
100 ml double cream, chilled
150 ml custard or yoghurt, or a mix of both
Method
Place the blackberries, diced apple, cinnamon, ginger and sea salt in a small saucepan, add a splash of water and bring to a simmer. Cover and cook about 10 minutes until the fruit softens enough to mash with a fork. Mash, let cool, stir in the honey and refrigerate.
When the puree is cold, whip the chilled cream to soft peaks. Using a metal spoon, gently fold in the custard (or yoghurt) and then fold in two‑thirds of the fruit puree, leaving enough swirl for visual effect.
Spoon the mixture into two to four glasses, top each with the remaining puree and a blackberry or two. Serve immediately or chill for a firmer set.
Enjoy the seasonal fool now, or stash it for later – it’s a zero‑waste win for any fridge.
