Strawberries with Double Cream
Serves 6 to 8
The double cream in this strawberry dessert recipe refers to the custard and whipped cream topping. The recipe came from my mother. She used to make it for special occasions. However, since the custard and berries need to be prepared at least two hours ahead, the final dessert comes together very quickly and works equally well on a busy weeknight.
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla
- 1-1/2 tablespoons cornstarch
- 3/4 cup milk, scalded (see notes below)
- 2 pints strawberries, cleaned, hulled and halved if very large
- 1/2 cup Amaretto liqueur (almond-flavored liqueur)
- 1 cup whipped cream, made from 1/2 cup heavy or whipping cream
Mix egg yolks, sugar and vanilla in saucepan. Stir in cornstarch; add milk gradually. Cook over medium heat, stirring constantly until very thick, 2-3 minutes after boiling. Remove custard to bowl. Place plastic wrap directly on the surface and refrigerate until cold.
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Meanwhile, place the strawberries in medium bowl. Pour liqueur over berries. Refrigerate for at least 2 hours or up to 8 hours.
Just before serving, stir 1/2 cup of the whipped cream into the cold custard. Fold in the remaining 1/2 cup of whipped cream. Spoon berries into individual serving dishes and top with the cream mixture. (If desired, cream can be tossed with berries and then placed in serving dishes.)
Notes: To scald the milk, heat until very hot but not yet boiling. The flavor of the Amaretto with the strawberries and custard makes this dessert different and special. However, you can substitute your favorite berry or fruit liqueur, or fruit juice if serving children, for an equally delicious presentation.