Top your next crop of summer fresh strawberries with this velvety sweet cream custard.

Berries with Chantilly Custard

1/2 cup milk
3 large egg yolks
1 1/2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream, whipped
1 quart fresh strawberries, cleaned, hulled and sliced

1. Over medium heat, scald milk in a small saucepan; remove from heat.
2. In a small bowl, beat egg yolks and sugar until blended. Beat some of the hot milk into egg mixture; return to saucepan, stir until smooth. Cook over low heat, stirring constantly, until mixture thickens and coats a spoon, about 15 minutes. Remove from heat and stir in vanilla. Place plastic wrap directly on the surface and refrigerate overnight.
3. Beat cream until stiff peaks form; fold into chilled custard. Spoon into dessert bowls and top with strawberries.

Makes 6 servings.

A Garnish Tip -- With greens still attached, place strawberry stem side down on an egg slicer and pull the cutting wires almost all of the way through to top of strawberry. Remove strawberry and spread out slices into a fan.