Berries with Chantilly Custard
Top the next crop of summer fresh strawberries with this velvety sweet cream 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
- Over medium heat, scald milk in a small saucepan; remove from heat.
- 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.
- Beat cream until stiff peaks form; fold into chilled custard. Spoon into dessert bowls and top with strawberries.
Makes 6 servings.
Tip: With greens still attached and using a sharp knife, start at the bottom of a strawberry and carefully slice almost all of the way through to the top of berry about 4 or 5 times. Carefully spread the still-attached berry slices into a fan and use for garnish.