My youngest was home visiting from college this weekend and we walked down to the Farmer’s Market together Saturday morning. She misses good fresh fruit and we picked up a few baskets of strawberries. Many were eaten as we walked through the rest of the market, getting some radishes, carrots and a few other vegetables. For dinner, she wanted to try the Philly Cheesesteak Stuffed Peppers she’d heard about so I pulled the other half of the meat mixture from the freezer and cooked up two more green peppers, stuffed them and baked them. She liked them as much as her sister did!
Looking at those strawberries I remembered a really easy custard recipe in Jacques Pepin More Fast Food My Way. I’d made it for Mother’s Day a few years ago. He suggests both strawberries and raspberries but I just used strawberries this time. The custard is actually quite easy and really good.
Custard and Strawberries
- 1 1/4 cups half and half
- 1/4 tsp vanilla extract
- 2 large egg yolks
- 3 Tbs sugar
- 2 Tbs flour
- 1 basket strawberries hulled and sliced
- 1/2 cup seedless raspberry jam
- In a small saucepan, bring the half and half and vanilla to a boil, then remove from the heat.
- In a medium sized bowl, whisk the egg yolks and sugar, then whisk in the flour.
- Add the boiled half and half to the egg yolk mixture and whisk together, then return to the saucepan.
- Bring the custard to a boil again, whisking as it thickens. Boil for 10 seconds then remove from the heat.
- When you're ready to serve, spoon the custard into four dessert dishes (or margarita glasses!). Arrange the sliced strawberries around the outside. If you have raspberries add them to the center.
- If the jam is thick, heat for about 10 seconds in a microwave so it's pourable, then drizzle over the berries.