Instructions

Step 1

Halve vanilla bean lengthwise and add to milk in a heavy saucepan. Bring just to a boil over medium heat. Remove from heat and set aside to cool.

Step 2

Place egg yolks in a medium bowl and slowly whisk in 1⁄2 cup of the sugar until sugar has almost dissolved and mixture thickens.

Step 3

Remove vanilla bean from milk and save for another use. Pour milk into egg–sugar mixture in a thin stream, stirring constantly. Return custard mixture to saucepan and place over medium-low heat. Stir constantly, 15–20 minutes, or until custard is the consistency of pancake batter, a little thicker than heavy cream. Do not boil.

Step 4

Strain custard through a sieve and pour into six individual dishes or a large serving bowl. Allow the custard to cool at room temperature, then chill.

Step 5

Wash and trim strawberries. Sprinkle with remaining 1⁄4 cup sugar, mix gently, and let macerate for 1 hour at room temperature. Spoon berries over custard. Serve with shortbread cookies.

Halve vanilla bean lengthwise and add to milk in a heavy saucepan. Bring just to a boil over medium heat. Remove from heat and set aside to cool.

Place egg yolks in a medium bowl and slowly whisk in 1⁄2 cup of the sugar until sugar has almost dissolved and mixture thickens.

Strain custard through a sieve and pour into six individual dishes or a large serving bowl. Allow the custard to cool at room temperature, then chill.

Wash and trim strawberries. Sprinkle with remaining 1⁄4 cup sugar, mix gently, and let macerate for 1 hour at room temperature. Spoon berries over custard. Serve with shortbread cookies.

Recipes

Vanilla Custard with Strawberries

Name: Vanilla Custard with Strawberries
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 vanilla bean; 3 cups whole milk; 7 large egg yolks; 3 ⁄ 4 cup sugar; 4 cups fresh strawberries

Serves
serves 6

The Irish love their pudding—especially simple egg custard. If fresh strawberries aren't available, use any seasonal berries.

Ingredients

1 vanilla bean
3 cups whole milk
7 large egg yolks
³⁄₄ cup sugar
4 cups fresh strawberries

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Instructions

Step 1

Halve vanilla bean lengthwise and add to milk in a heavy saucepan. Bring just to a boil over medium heat. Remove from heat and set aside to cool.

Step 2

Place egg yolks in a medium bowl and slowly whisk in 1⁄2 cup of the sugar until sugar has almost dissolved and mixture thickens.

Step 3

Step 4

Strain custard through a sieve and pour into six individual dishes or a large serving bowl. Allow the custard to cool at room temperature, then chill.

Step 5

Wash and trim strawberries. Sprinkle with remaining 1⁄4 cup sugar, mix gently, and let macerate for 1 hour at room temperature. Spoon berries over custard. Serve with shortbread cookies.

Halve vanilla bean lengthwise and add to milk in a heavy saucepan. Bring just to a boil over medium heat. Remove from heat and set aside to cool.
Place egg yolks in a medium bowl and slowly whisk in 1⁄2 cup of the sugar until sugar has almost dissolved and mixture thickens.
Remove vanilla bean from milk and save for another use. Pour milk into egg–sugar mixture in a thin stream, stirring constantly. Return custard mixture to saucepan and place over medium-low heat. Stir constantly, 15–20 minutes, or until custard is the consistency of pancake batter, a little thicker than heavy cream. Do not boil.
Strain custard through a sieve and pour into six individual dishes or a large serving bowl. Allow the custard to cool at room temperature, then chill.
Wash and trim strawberries. Sprinkle with remaining 1⁄4 cup sugar, mix gently, and let macerate for 1 hour at room temperature. Spoon berries over custard. Serve with shortbread cookies.