Strawberry dessert with custard in a glass. It’s a very easy yet impressive dessert that I prepared to conclude a pleasant evening with friends.
It’s perfect for those who love fresh and creamy desserts and is ideal for this spring season.
To prepare it, start by cutting fresh and fragrant strawberries into pieces, which will form the base of our dessert. Take some ladyfingers, soak them in the strawberry juice, and break them, placing them at the bottom of a single-serving glass. Pour a generous layer of custard on top, which you have previously prepared and let cool. Then add a layer of strawberries, possibly followed by another layer of ladyfingers and custard, depending on the height of the glass and the desired portions. For a final touch, garnish with whole strawberries or a few mint leaves for a contrast of colors and flavors. Let the dessert rest in the refrigerator for at least an hour before serving so that the flavors blend perfectly.
So, what are you waiting for? Let’s prepare this strawberry dessert with custard together.
Oh boy, it’s delicious!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Days
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients: Strawberry Dessert with Custard
- 8 ladyfingers
- 10.5 oz custard
- 9 oz strawberries
- 1.75 oz lemon juice
- 1 1/2 sugar (adjust sweetness by tasting the strawberries)
- 1 cup whole milk
- 3 pasteurized egg yolks
- 1/4 cup sugar
- 0.71 oz rice starch (or corn starch)
- 1 vanilla pods
- 1/4 lemon peel
Tools
- 1 Whisk
Steps
Extract the seeds from a vanilla pod and put them in a saucepan with the milk.
Add the pod cut into pieces and the lemon peel.
Turn on the stove on low heat and bring to a boil, stirring occasionally.Meanwhile, in another saucepan off the heat, place the yolks, add the sugar and rice starch, mixing with a whisk to blend the mixture well.
In the meantime, when the milk reaches a boil, pour it slowly over the eggs using a strainer to remove the pod and lemon peel.
Stir with the whisk to avoid lumps and put it back on the stove.Cook on low flame until the cream thickens.
Let it cool.
Wash the strawberries, remove the leaves and cut them into pieces. Add the lemon juice and sugar, letting them marinate for about 15 minutes to form the syrup.
The syrup will be used to soften the ladyfingers. Soak a ladyfinger in the syrup, break it in half and place it at the bottom of the glass.
Then assemble the glasses: a layer of custard, a ladyfinger cut in half, add the strawberries, leaving some visible in the glass.
Add the custard, another ladyfinger soaked in the syrup, again cut in half, add more custard and finish with the strawberries.
Refrigerate until serving.
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FAQ (Questions and Answers)
Can the strawberry dessert be stored?
No, they should be consumed a couple of hours after preparation.
Can corn starch be used?
Of course, using corn starch will result in a thicker cream, while using rice starch will give you a softer cream.
If I don’t use all the custard, how do I store it?
In the fridge, covered with plastic wrap.
Remember that you will need to work it after taking it out.
