Custard With Fruits Recipe
Photo source: Grandmother's Kitchen
This luscious custard with fruits recipe is perfect for a summer dessert. Make your own custard and strawberry sauce from fresh summer berries, create an attractive presentation in a glass and serve it up.
1 cup milk
1 cup cream
4 large egg yolks
2 Tablespoon cornstarch
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups fresh strawberries, chopped into small pieces
8 Tablespoons water
4 Tablespoons granulated sugar
2 Tablespoon water
1 Tablespoon cornstarch
1 teaspoon vanilla extract
fresh sliced peaches
finely chopped almonds
Makes about 4 small serving bowl
In a medium sized pot heat milk and cream until it just comes to a boil.
In a separate bowl whisk together egg yolks, cornstarch and sugar. While whisking pour a bit of hot milk to egg yolks.
Return the rest of milk to stove on low heat, and while whisking hot milk add egg yolk mixture.
It is important to continually whisk mixture until it has thickened, and will coat the back of a spoon. Remove from heat and pour into a heat resistant bowl cover and refrigerate until it is chilled.
Use clean strawberries.
Remove the stem and cut the berries into small pieces.
Put the strawberries and sugar into a small saucepan.
Add the water and stir together.
Heat the berries on the stovetop, bringing them to a boil.
Reduce the heat, stir occasionally and cook for 5 minutes.
To thicken the topping we will need to add the cornstarch.
A good method of adding cornstarch is to first put a little water into the cornstarch and stir to combine.
Now spoon a little of the hot mixture into the wet cornstarch mixture and stir with a fork.
Add back to the strawberries.
Bring to a boil and cook for 2 minutes.
Remove from the heat and stir in the vanilla.
Pour into a container.
Your strawberry topping is ready for you to use as you wish. Cover and chill 2 hours before using.
In a small serving bowl spoon strawberry sauce until it's about a third full. Then fill another third with custard. Then place sliced peaches and press into custard. Garnish with chopped almond and wafers