Strawberries and Custard with Ladyfingers Recipe

From Dorothy McNett's Recipe Book.

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Strawberries and Custard with Ladyfingers

From Dorothy McNett's recipes at Use any fresh fruit in season, and strawberries are wonderful! This can be served right away while still warm in demitasse cups or it can be made in a baking dish and refrigerated. Makes about 8 - 10 servings.

1 pkg. ladyfingers (7 oz.)
1/2 cup coconut milk
3 eggs
1/4 cup raw sugar
1/4 teaspoon salt
1 tablespoon cornstarch
1 1/2 cups coconut milk, or milk,, or half and half...
1 cup fresh sliced strawberries
1/2 teaspoon vanilla extract, or vanilla bean paste
unsweetened powdered chocolate for sprinkling

Arrange half of the ladyfingers in a 8 by 10 baking dish or something similar. Pour over the 1/2 cup coconut milk and set aside. In glass or ceramic batter bowl whisk the eggs well, and then whisk in the sugar, salt, cornstarch and milk. Cook in microwave 2 minutes, whisk well. Cook another 2 minutes, whisk, and then add another 1-2 minutes if needed to have the mixture thickened like heavy cream consistency. (or cook in saucepan over medium heat, stirring, for about 6-8 minutes) Blend in the berries and vanilla and pour over the ladyfingers. Sprinkle top liberally with powdered chocolate. Allow to stand about 10 minutes or more and then scoop out onto plates or into demitasse cups. Garnish each with any leftover ladyfingers and berries and serve! Or chill and then serve.

Recipe created 2015-05-25.

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