Ingredients
1 pt. strawberries
1/2 c. sugar
4 Tbsp. cornstarch
3 c. milk
2 tsp. vanilla
2 eggs
pinch of salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wash and hull the strawberries; slice them thin. Place them in a bowl and sprinkle with 2 tablespoons sugar. Blend the cornstarch to a smooth paste with a little milk; mix in the rest of the sugar and heat slowly in a pan with the rest of the milk and the well beaten eggs. Stir in the vanilla and salt; cook slowly for 5 minutes, until the custard is thick. Pour into a serving bowl and chill well. When it's set, arrange the strawberries over the custard.