Strawberry Custard

1. 1

   Beat egg until frothy in top of double boiler.

2. 2

   Combine sugar, flour and salt; gradually add to egg, beating until thick.

3. 3

   Place milk and pureed strawberries in a saucepan; cook over low heat until thoroughly heated; do not boil.

4. 4

   Gradually stir about one-fourth of hot milk into egg mixture; add remaining milk, stirring constantly.

5. 5

   Bring water in double boiler to a boil. Reduce heat to low.

6. 6

   Cook 10 to 20 minutes or until mixture thickens and coats a metal spoon.

7. 7

   Stir in vanilla.

8. 8

   Pour custard into a bowl and chill.

9. 9

   To serve, place 1/2 cup strawberries in each of 4 stemmed glasses.

10. 10

    Drizzle 1/4 cup chilled custard over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.