This Berries and Cream is a copycat of a Ruth Chris recipe and is truly amazing. It will satisfy your sweet tooth but is also light and delicious. Top with fresh strawberry, blueberry, blackberry or raspberry, it is sheer perfection.
What a luxurious dessert! It is extraordinarily rich and creamy and silky smooth.
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Why this Berries and Cream Recipe is a Keeper
Want to impress your guests? Enjoy this luxury dessert at home. You can adjust the sweetness or add a personal touch to make this ruth chris recipe your own. Perfect for a romantic dinner for two or a great recipe for mom for Mother’s day.
- 30 Minutes: Quick and easy, light and creamy, with tart fruit in no time at all.
- Easy Ingredients: It takes only a few simple and basic ingredients including fresh, plump berries.
- Family Favorite: Everyone will love this tempting summer treat.
- Adaptable: Can make this dish with any fruit you like and is available.
If you’re looking for more restaurant inspired recipes, try these Flan and Ruth’s Chris Copycat Sweet Potato Casserole.
Is this the recipe for Berries and Cream the same as Creme Anglaise?
There might be slight variations in sugar content or cooking temperature compared to a classic creme anglaise recipe, but overall, the Ruth’s Chris Berries and Cream features a creme anglaise as the base for the dessert.
Ingredient Notes for Delicious and Easy Copycat Ruth Chris Recipe
Fresh is the key to this simple and elegant dessert. Whether you are craving something light or the joy of having a fruity dessert this is a keeper. Reach for this recipe when you want something special.
- Heavy Cream: You will need one cup of cold heavy whipped cream.
- Sugar: White sugar
- Egg Yolks: Four egg yolks add richness to the custard.
- Vanilla Extract: A good quality vanilla extract to really enhance the flavor.
- Berries: Fresh fruit, blueberry, strawberry, blackberry or raspberries.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Whipped Cream and Berries
You and your family or guests will adore the amazing texture of this easy dessert. Even though it is elegant enough to be in BON APPÉTIT. You will be the star chef and people will rave it is one of the best desserts that they ever had.
- Berries: Any variety of berries you enjoy or you can use other fresh fruit. Fresh is key.
- Toppings: Fresh herbs such as mint leaves or even whipping cream.
- Infuse: You can infuse your sugar with vanilla bean.
Pro Tip to Love this Recipe
Gradually whisk a small amount of the warm cream mixture into the egg yolk mixture. This slowly brings up the temperature of the yolks and prevents them from cooking too quickly.
How to Make Berries and Cream
The recipe for berries and cream is a bowl full of summer. Every summer I love to use fresh berries to create a fabulous finally with very little prep time.
These are the basic steps for making this cream recipe. Refer to the full, printable recipe card below for detailed instructions.
1. In a Saucepan
First, place cream and 1 tablespoon of sugar in a saucepan on the stove. Mix well and heat until it starts to boil. (Be careful so that the cream will not boil over.)
2: Prepare Eggs
Meanwhile, crack eggs to separate yolks from whites. Then in a medium bowl, combine egg yolks and 2 tablespoons of sugar until well blended and sugar is dissolved. Add a few spoonfuls of simmering cream to the egg mixture and whisk. Repeat this step one more time.
3. Pastry Custard
Next, add remaining cream and vanilla to egg mixture. Make a double boiler and place mixture on top. Then cook for 8 – 12 minutes, until sauce thickens and coats the back of the spatula, stirring constantly. Use the spatula to pull the sauce away from the sides and fold it back into the center of the bowl.
4. Cool
Finally, when thickened, pass through a fine mesh sieve into a container. Immediately place the container into an ice bath. Once cooled, refrigerate. Lastly, spoon evenly on the fresh fruit when ready to serve.
No Time Dessert Recipe FAQs
The custard can be made up to a day in advance. Simply assemble the dessert with berries and garnish just before serving.
Answer the question with yes, no, sometimes…then provide an explanation.
Can include bulleted lists here.
Of course, the blender will make a light and airy custard. Whip until soft peaks form. Scrape down the sides of the bowl.
Expert Tips for Making This Recipe
- Simplicity: The best confections have an amazing blend of sweetness and tartness making the perfect summer treat. Therefore use what you have on hand to make it simple.
- Add Whipped Cream: A dollop of whipping cream on the fresh raspberries and pudding.
- Garnish: Sprinkle with a smattering of fresh mint leaves to finish this Recipe for Berries and Cream.
What to Serve with Berries and Cream Recipe
- Easy Caramel Iced Coffee
- Balsamic Grilled Skirt Steak
- Caesar Pasta Salad
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Berries and Cream (Copycat Ruth Chris Recipe)
Equipment
- Fine Mesh Strainer
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Ingredients
- 1 cup Heavy cream
- 3 tablespoons Sugar
- 4 Egg yolks
- 1 teaspoon Vanilla extract
Instructions
- Place cream and 1 tbsp of sugar in a saucepan on the stove. Mix well and heat until it starts to boil. (Be careful so that cream will not boil over.)
- Crack eggs to separate yolks from whites. In a medium bowl, mix egg yolks and 2 tbsp of sugar until well blended and sugar is dissolved.
- Add a few spoonfuls of simmering cream to egg mixture and whisk. Repeat this step one more time.
- Add remaining cream and vanilla to egg mixture. Make a double boiler and place mixture on top. Cook for 8 – 12 minutes, until sauce thickens and coats the back of the spatula, stirring constantly.
- Use the spatula to pull the sauce away from the sides and fold it back into the center of the bowl.
- When thickened, pass through a fine mesh sieve into a container. Immediately place container into an ice bath. Once cooled, store in the refrigerator.
Christina’s Notes
- Simplicity: The best confections have an amazing blend of sweet and tartness making the perfect summer treat. Therefore use what you have on hand to make it simple.
- Add Whipped Cream: A dollop of whipping cream on the fresh raspberries and pudding.
- Garnish: Sprinkle with a smattering of fresh mint leaves.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
i’ve had that dessert at RC’s…it is scrumptious. I love how you took the time to do the extra steps to make the recipe perfect. thank you for sharing with tuesday night supper club!
This sounds delicious. So comforting and flavorful. I have some cooking time set aside this weekend and may just give it a try.
sounds good to me!
Oh I love a nice vanilla cream.. particularly with some strawberries! Sounds GREAT!!!
Sounds verrry good! If I made it I’m sure I’d eat it again and again. Delicious….. I make a cajun chicken pasta copycat that is much better than the original.
Thanks for sharing with the Hearth and Soul hop.
Sounds delicious! My children and their spouses have been to Ruth’s Chris and keep telling us we need to go. We have been to several restaurants around it, just not there yet.
-Brenda
All I can say, Brenda, is I was sad when I took my last bite of steak! It was THAT good! Truly a great dining experience! I HIGHLY recommend it! 🙂
Thanks for reading!
When do you add the vanilla? It doesn’t ever say.
The recipe is updated.
A question-
Can I make this the day before ? Will it keep overnight?
Judee — I’ve made it the day before and it comes out great! Just make sure you cover it tightly with plastic wrap. I usually put the plastic wrap right on the cream (like you would do with pudding) so a “skin” doesn’t form. I would also add the berries right before serving. Enjoy!
Thanks for reading!
What an elegant looking dessert, simple ingredients, and all gluten free.
I need a dessert for a dinner party on Sunday.. I’ll give it a try.. thanks for sharing..
Yum! I would love a bowl of this! It may be time consuming but sounds like its all worth it! Found this thru TNSC!
Oh yum! Now if I could figure out a healthier way to copy those amazing pecan sweet potatoes they serve!
I agree, Joanna! If you figure that one out, please let me know!!
Thanks for reading!
Oh yummy, yum yum! I love this, the photo makes me want to take it off the screen and eat it!
Why thank you, Stephanie! I’m sure my hubby (who took the photo) will love the compliment!
Thanks for reading!
Your dessert looks delicious. I would really love some right now. Thank you for sharing and have a good week.
ooooh, it sounds yummy! And I’m glad that YOU did all the research for us! Thank you for that and thanks for linking up to Making Your Home Sing Monday!
Looks deeeelicious! And super luxurious. Never been to Ruth Chris but have heard wonderful things!
Funny you should ask about copycat recipes – my contribution to Mouthwatering Monday is super close to the creamed spinach at Boston Market…yum…!
Jen — I’ll have to check that recipe out! It sounds delish!
Thanks for reading!
That looks delicious, like just the type of dessert I would love to make and eat with my family. Miriam@Meatless Meals For Meat Eaters
This sounds like one of those classic desserts you just can’t go wrong with – delicious! It looks beautiful with the strawberries too.
So delicious and elegant looking!
Looks delicious! I’m wondering if substituting Grade B maple syrup would change it much and add lots of wonderful minerals? Thanks for stopping by Monday Mania with this idea!
I think as long as the maple flavor is there, it should be fine! If you decide to try it, let me know how you make out!
Thanks for reading!
I was just searching for this recipe online, because it IS so amazingly delicious! I found an actual chef from Ruth’s Chris had published his recipe for this dessert. He had the same exact ingredients you list above. But, what’s interesting is, we asked our waitress at Ruth’s Chris last night what was in it, and she said she couldn’t tell us. But, she revealed White Chocolate Liquor and Sweetened Condensed Milk. Hmmm?…
Hi Carrie — This dessert is so incredibly addicting! I just love it! Thanks for sharing what you learned from the chef and waitress. I can see that maybe the sweetened condensed milk is substituted for some of the cream as it may help thicken it and make it more rich (if that’s possible!). But I’m intrigued by the White Chocolate Liquor…..interesting.
I’d be interested to know how that works out. If you happen to try it, please share your results! And, the next time I make it, I just may add the liquor just to see what happens!
Thanks for reading and sharing your comments!
Yummy yummy yummy!
Yes, ma’am! Glad you liked it!