Berries and Cream

Berries and cream is as special and delicious as it is simple. I almost single-handedly cooked my senior prom dinner from scratch (a family friend made the salad because he has a coveted Italian dressing recipe and my dad put the ribeye roast on the Weber). For prom I made it with a combination of strawberries I picked from a neighbor’s yard and wild blackberries I picked from a ditch in the pasture.

No coming at me for calling evaporated milk cream. I have no idea why this dish is called that, but you must use evaporated milk and not real cream or milk. In case you’re wondering, USDA has specifications for evaporated milk and NC Extension has a quick guide to the requirements of different labels of milk pasturazation you’ll find in the grocery.

In summary evaporated milk, is simmered long enough to evaporate 60% of the water in milk, thus creating a thick and rich milk with hints of caramel. It’s often colloquial known as Pet milk which served an important role in supplying American troops with milk from the Spanish-American War through WWII through its shelf-stable milk.

While we ate this dish as a dessert growing up, I often have it as breakfast.

Berries and Cream Ingredients
12 oz evaporated milk
1 Tbl sugar
2 c berries (or diced peached)

Berries and Cream Directions
3 servings

Pour 12 oz evaporated milk into a measuring cup (you want something with a pouring side) and stir in 1 Tbl of sugar.

Divide the berries evenly into 3 old-fashioned glasses or small bowls. Pour ½ c of the milk mixture over the berries in each glass.

Notes
Strawberries, blackberries, blueberries, and peaches/nectarines work especially well. While I do love raspberries, I’m not as big of a fan of them in this dish.

You can use any sweetener you like. Honey and cane syrup are especially good in it.

You can add vanilla or almond extract if you like. It will be a different flavor but not necessarily better.