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Description Edit

Ingredients Edit

Directions Edit

  1. Prepare the vanilla cream first.
  2. Whisk egg yolks and Sugar until thick and light in color.
  3. Heat milk and vanilla to almost a boil.
  4. Very slowly pour 1/4 of the milk into the egg mixture while whisking vigoursly.
  5. Add the mixture back to the remaining milk in the sauce pot and heat on low, stirring continuously until it becomes thickened. Stir in vanilla extract.
  6. Pour the mixture through a fine strainer to remove the vanilla bean and any lumps.
  7. Cool in an ice-water bath, then refrigerate for 2 hours.
  8. To serve: Clean and wash the strawberries. Arrange in glass cups, then pour in the vanilla cream.

See also Edit

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