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Lemon Custard with Strawberries

Source of Recipe


Susan Randolph






List of Ingredients



• 2/3 cup sugar
  
• 1 tsp grated lemon rind (no white)
  
• 2 Tbsp cornstarch
  
• 4 egg yolks
  
• 1-1/2 cups scalded milk
  
• 1/2 cup heavy cream
  
• 1-1/3 cups sliced strawberries
  






Instructions



1. Mix first 3 ingredients in a medium saucepan (heavy non-aluminum is best). Whisk in the egg yolks until very well combined and continue to whisk another 10 to 15 seconds. Gradually whisk in the hot milk. Place pan over medium-low heat and cook, whisking slowly but continuously, 3 to 5 minutes, until very thick. Turn off heat and whisk until very smooth. Allow to cool to room temperature, first pressing a piece of plastic wrap directly against hot mixture to prevent a skin from forming.
   
   
2. Meanwhile, whip the heavy cream to soft but distinct peaks, and refrigerate until pudding base is room temperature. Fold the whipped cream into the pudding base and refrigerate until ready to serve. (The pudding will be soft even when chilled.)
   
   
3. To serve:
   Press 5 or 6 strawberry slices around the inside perimeter of each stemmed glass or goblet. Divide the pudding between the glasses, and top with the remaining strawberries.