Servings: 2.25 cups
Equipment
Ingredients
- 1 cup milk ~240g
- 12 oz strawberries ~340 g, or 1 cup strawberry puree
- 4 egg yolks medium or large (about 60-70 g)
- 4 tablespoons cornstarch ~40 g
- 7 tablespoons sugar ~87 g
- 4 teaspoons lemon juice (~20 ml, optional)
- 1 teaspoon vanilla extract
- 2 tbsp unsalted butter ~28 g
Instructions
- Strawberry Prep: Thaw or gently cook frozen strawberries; drain canned ones well; wash and de-stem fresh strawberries.12 oz strawberries
- Puree: Blend strawberries into a puree and strain for smoothness.
- Mix Ingredients: In a saucepan, combine all but 1/4 cup of milk with the strawberry puree, egg yolks, vanilla extract, and sugar. Whisk well.1 cup milk, 4 egg yolks, 1 teaspoon vanilla extract, 7 tablespoons sugar
- Heat Mixture: Cook over medium heat until nearly boiling, stirring frequently to prevent the yolks from curdling.
- Cornstarch Slurry: Mix the reserved milk with cornstarch until smooth.4 tablespoons cornstarch
- Combine Slurry: Add the slurry to the heated mixture as soon as bubbles appear, stirring quickly.
- Thicken Cream: Return to heat and stir continuously until the mixture thickens and bubbles, about 2-4 minutes.
- Finish Cooking: Remove from heat, whisk vigorously for a minute to smooth out the texture.
- Add Butter: Incorporate butter into the cream until melted and smooth.2 tbsp unsalted butter
- Season to Taste: Adjust sweetness and flavor with additional sugar or vanilla; add lemon juice if using.4 teaspoons lemon juice
- Strain (Optional): Strain to remove any lumps or cooked egg bits.
- Cool and Chill: Cover with plastic wrap, let cool at room temperature, then chill in the refrigerator.
- Whisk Before Using: Whisk until smooth and ready for use.
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