Swedish Creme
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Posted: 11/17/24
Updated: 11/18/24
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Impress your guests with this delicious Swedish Creme dessert that’s topped with a homemade berry compote made with strawberries and raspberries. Directions for single serving cups or a square dish of this amazing dessert recipe.
Isn’t this dessert so pretty? I love the simplicity of Swedish creme! It’s so easy to make, yet produces such an elegant, creamy and delicious dessert. It is a wonderful recipe to make for parties, but I also love to whip some up just for a tasty dessert after a weeknight meal. You never have to really have a reason for a fancy dessert, do you?
Swedish creme and berries is a very custard-like dessert. Made in individual serving dishes, this sweet treat is a little cup full of a delightfully smooth creme base and topped with a bright berry compote. Make it as a dessert after a meal of Swedish meatballs for a yummy Swedish-inspired meal.
Why You’ll Love this Swedish Creme Recipe
- This is a wonderful make-ahead recipe. It will store up to 5 days in the fridge — so feel free to make it a day or two early for your next party!
- Swedish creme is a very elegant dessert that is great for parties. The berry compote is so pretty against the white, creamy base!
- You can make this in individual servings or a large batch. Both methods work great, so just go with whichever is easiest for you!
Ingredients for Swedish Creme
- Sour cream – Make this dish extra creamy and a little tangy with a base ingredient of sour cream.
- Heavy cream – Use heavy whipping cream to make the mixture smooth and creamy.
- Granulated sugar – Sweeten Swedish creme with some granulated sugar. You can use an alternative sweetener if you’d like to go sugar-free.
- Frozen strawberries – I prefer using frozen berries to make the berry compote that goes on top of the cream. However, you can use fresh strawberries if you prefer.
- Frozen raspberries – Fresh raspberries and frozen raspberries will both work when making a berry compote!
- Vanilla extract – Use some vanilla extract to help create depth of flavor in the Swedish creme recipe.
- Almond extract – If you do not have almond extract, you can omit it or just add an extra splash of vanilla.
- Salt – Balance the sweetness of this dessert with a little pinch of salt in the creme mixture.
- Unflavored gelatin – You’ll need unflavored gelatin to use in both the creme and the berry compote. It will act as a thickener and a stabilizer.
Helpful Tools
- Saucepan
- Measuring cups and spoons
- Mixing bowl
- Whisk
- 8×8 pan or individual dessert cups
How to Make Swedish Creme
You can either make this sweet treat in individual dessert dishes or make a large batch. Choose which method works best for you and then let’s get started!
Large Batch Swedish Creme
Pour the heavy cream and granulated sugar into a large saucepan over medium heat. Stir and watch closely.
Cook until the mixture reaches 160 degrees Fahrenheit, it should take about 5-6 minutes.
Once the cream is to 160 degrees Fahrenheit, remove from heat and quickly whisk in the gelatin. Then stir in the vanilla and almond extracts and salt.
Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time.
Once smooth, pour the mixture into an 8×8 pan and place the pan in the refrigerator for 5-6 hours.
How to Make to Make Individual Servings
Pour the heavy cream and granulated sugar into a large saucepan over medium heat. Stir and watch closely.
Cook until the mixture reaches 160 degrees Fahrenheit, it should take about 5-6 minutes.
Once the cream is to 160 degrees Fahrenheit, remove from heat and quickly whisk in the gelatin. Then stir in the vanilla and almond extracts and salt.
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Allow the creme mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time. Once smooth, pour the mixture into 8 small dessert dishes. Cover each one loosely and refrigerate at least 3 hours or overnight.
How to Make Berry Compote
Once the cream has cooled, you can begin making the compote. The instructions are the same for both large batch and individual servings.
Place the berries, gelatin, and sugar in a large sauce pot over medium heat. Then bring to a light boil and allow it simmer and cook down for 5 minutes stirring continuously.
Use a wooden spoon to crush the berries, for a smoother consistency. You can also use an immersion blender if you want it really smooth.
After the compote is done simmering, take the mixture off the heat and allow it to cool for 15 minutes.
Once completely cooled, take the cream out of the fridge and pour the compote on top of the cream in the mixture and spread out evenly. If you make individual servings, divide evenly between the cups and spread to cover the cream.
Allow the Swedish creme with berries cool in the fridge for another 2 hours before serving.
How to Store Swedish Creme
Since this is a cream based dessert, I do not recommend freezing it. However, you can store leftovers in the refrigerator for up to 5 days. Cover the cream tightly in plastic wrap and store in the coldest part of your fridge.
What can I use instead of sour cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt instead. The consistency is a bit more thick, but the tangy flavor is very similar and will have the same effect that sour cream would.
What to serve with Swedish creme
Serve this dessert alongside other sweet treats like sugar cookie bars or lemon sugar cookies. It’d be delicious with a croffle or pecan tassies too.
Top each serving of Swedish creme with some whipped cream or chopped pecans or chopped walnuts too.
It’d be a great dessert after a meal of baked chicken thighs and dill potato salad. Or even some creamy marry me chicken!
Pro Tips for the Best Swedish Creme Recipe
- Keep a close eye on the heavy cream and sugar as it cooks in the saucepan. You don’t want it to overheat and scald!
- Make sure the berry compote is completely cooled before you add it on top of the Swedish creme!
- Place the cream base in the coldest part of your fridge so that it sets well and stays chilled.
This unique dessert may look super elegant and fancy, but it’s so easy to make! Enjoy a creamy berry treat after your next meal.
More Unique Dessert Recipes!
- Want another dessert in individual servings? This Strawberry Mousse is just perfect and is so tasty!
- Texas Sheet Cake is like no other sheet cake you’ve ever had before. Everything is bigger in Texas, right?
- Rainbow Bundt Cake has a fun and colorful surprise in the middle of a seemingly mundane cake. So much fun!
- This recipe for Fantasy Fudge is an absolute, must-try dessert!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Swedish Creme with Berry Compote
Delicious Swedish Creme with a homemade berry compote will impress your guests every time.
Ingredients
For the Swedish Cream:
- 2 cups heavy cream
- 1 cups granulated sugar
- 1 envelopes unflavored gelatin (2 ¼ teaspoons)
- 2 teaspoons vanilla extract
- ¾ teaspoon almond extract
- ⅛ teaspoon salt
- 2 cups sour cream
For the Berry Compote:
- 2 cups frozen strawberries
- 1 cups frozen raspberries
- 1 teaspoon unflavored gelatin
- ½ cup granulated sugar
Instructions
Large Batch Directions
- Pour the heavy cream and sugar into a large saucepan over medium heat. Stir and watch. Cook until it gets to 160 degrees Fahrenheit, about 5-6 minutes. Once the cream is to 160 degrees Fahrenheit, remove from heat and quickly whisk in the gelatin. Then stir in the vanilla and almond extracts and salt.
- Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time. Once smooth, pour the mixture into an 8×8 pan and place the pan in the refrigerator for 5-6 hours.
Individual Serving Directions
- Pour the heavy cream and sugar into a large saucepan over medium heat. Stir and watch. Cook until it gets to 160 degrees Fahrenheit, about 5-6 minutes. Once the cream is to 160 degrees, remove from heat and quickly whisk in the gelatin. Then stir in the vanilla and almond extracts and salt.
- Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time. Once smooth, pour the mixture into 8 dessert dishes. Cover loosely and refrigerate at least 3 hours or overnight.
For the Berry Compote:
- Once the cream has cooled according to directions, make the compote.
- Place all the berries, gelatins, and sugar in a large sauce pot over medium heat. Bring to a light boil and allow the mixture to simmer and cook down for 5 minutes stirring continuously. Use a wooden spoon to crush the berries, for a smoother consistency. You can also use an immersion blender if you want it really smooth.
- After the compote is done simmering, take off heat and allow the berry compote too cool for 15 minutes.
- Once the compote is cooled, take the cream out of the fridge and pour the compote on top of the cream in the mixture and spread out evenly. If you make individual servings, divide evenly between the cups and spread to cover the cream.
- Allow to cool in the fridge for another 2 hours before serving.
Nutrition Information
Calories: 485kcal (24%), Carbohydrates: 46g (15%), Protein: 4g (8%), Fat: 33g (51%), Saturated Fat: 20g (125%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 101mg (34%), Sodium: 72mg (3%), Potassium: 209mg (6%), Fiber: 2g (8%), Sugar: 44g (49%), Vitamin A: 1242IU (25%), Vitamin C: 26mg (32%), Calcium: 108mg (11%), Iron: 0.4mg (2%)
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