| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Restaurant, Soups, Sourdough |
1 |
Servings |
INGREDIENTS
| 1 |
|
Frozen sliced strawberries |
|
|
10 ounces thawed with |
|
|
juice |
| 5 1/2 |
T |
Cornstarch, divided |
| 3/4 |
c |
Sugar |
| 1/2 |
t |
Salt |
| 3 |
c |
Milk |
| 3 |
|
Egg yolks |
| 1 1/2 |
T |
Butter or margarine |
| 1/2 |
t |
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
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”