| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Sourdough, Restaurant, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen sliced strawberries, (10 ounces) thawed, with juice |
| 5 1/2 |
tb |
Cornstarch (divided) |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 3 |
c |
Milk |
| 3 |
|
Egg yolks |
| 1 1/2 |
tb |
Butter or margarine |
| 1/2 |
ts |
Rose water |
|
|
Ready-made 9-inch graham cracker piecrust |
|
|
Whipped cream |
INSTRUCTIONS
Let strawberries thaw completely before cooking. In medium saucepan,
combine strawberries with juice and 1 tablespoon of the cornstarch. Bring
to slow boil over medium heat, stirring constantly. Remove from heat and
let stand. In large mixing bowl, sift together remaining 4 1/2 tablespoons
cornstarch with sugar and salt. Gradually add milk; stir until very smooth.
Pour mixture into medium saucepan and bring to slow boil, over low to
medium heat, stirring constantly; boil 1 minute. Remove from heat, let cool
slightly and carefully but quickly stir in egg yolks; mix well. Return to
heat and bring to boil for 1 minute, stirring constantly. Remove from heat
and stir in butter and rose water. Let cool 10 minutes. Spoon alternate
layers of custard and strawberries into piecrust and swirl slightly with
knife. Use some sliced strawberries to form roselike shapes on top.
Refrigerate at least 4 hours. Serve with dollops of whipped cream.
NOTES : Makes 6 to 8 servings.
Recipe by: The Internet Posted to bakery-shoppe digest V1 Number 032 by
Jazzbel <jazzbel@grouper.BatelNET.bs> on Apr 16, 1997
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