Strawberry Parfait

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 eggs, lightly beaten
  • ¼ cup plus 1 tablespoon sugar
  • teaspoon salt
  • 2 cups milk
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • teaspoons vanilla extract
  • cups sliced fresh strawberries


    1. Combine the eggs, one-quarter cup sugar, the salt and one-quarter cup of the milk in a saucepan or the top part of a double boiler. Heat remaining milk and add. Mix well.

    2. Cook over hot water or over very low heat until the mixture coats a metal spoon.

    3. Soften the gelatin in the cold water and stir into the hot custard. Stir in vanilla and chill.

    4. Combine the strawberries and remaining one tablespoon sugar. Just before serving, fill parfait glasses with alternating layers of custard and strawberries, beginning with custard and ending with strawberries.