Madeleine Kamman

Strawberries in Custard

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is a good way to utilize all the super-ripe berries of the strawberry season. If liqueur is not on your program, use a tablespoon of balsamic vinegar on the strawberries as well as sugar to your taste.

Ingredients

  • 1 vanilla bean
  • 1½ cups milk of your choice, scalded
  • 1 quart

Method

Add the vanilla bean to the scalded milk, cover the pan, and let infuse for 1 hour.

Meanwhile, stand the berries in a lovely crystal dish; add half the liqueur, and let macerate while you prepare and cool the custard.

Remove, rinse well, and store the vanilla bean in a small jar of sugar for later reuse (the vanilla sugar can be used in another recipe). Reheat the milk to scaldi