It is hot and very humid (97%) in New Hampshire today - and the last thing I want to do is turn on the oven for a fresh fruit tart. So, I thought, why bother? I made the classic creme patissiere pastry cream and simply layered it in glasses with strawberries and blueberries.
Fast, easy, and oh so delicious!
You will need a heavy bottomed saucepan for this.
To make:
1 cup milk
1 t. vanilla or a vanilla bean, scraped into the milk
1/4 cup sugar plus 1 T. sugar for the egg yolks
3 egg yolks
1 T. flour
1 T. unsalted butter
Heat the milk in a saucepan on medium, adding the vanilla and the 1/4 cup sugar. Whisk quickly, and make sure you do not let it boil! When sugar has melted in, remove from heat.
In a mixer bowl, place egg yolks and 1 T. sugar and whip until pale yellow and somewhat thicker, then add the flour and whip a little more.
Add half the hot milk mixture to the egg yolks, stirring quickly, then pour the mixture back into the saucepan and place back on heat, whisking as you heat it again. The mixture will quickly become thick, and at that point, take off the heat and whisk in the 1 T. butter until melted.
Spoon over fresh berries and serve .
6 comments:
That looks utterly delicious! I wish I had some fresh berries so I could make this.
Thanks, angelica! What, no berries in Germany? I do hope you'll be able to find some soon and enjoy this.....took a peek at your blog and liked it very much!
looks fantastic.....please post a few dishes which are vegan...please.... :)
Hello again, balkrishnanitt - I have published several recipes that would be considered vegan, but mostly for soups and salads ( like last weeks tabouli with mint) - but when it comes to baking and sweets, I'm afraid the recipes are not vegan. I would suggest just enjoying the fruits of the season, perhaps with a puree of a different fruit for contrast?
Hi Kat~ As I mentioned previously, I discovered your wonderful blog from Susan at Farmgirl Fare. I have read your Archives and had to tell you that all of your recipes look/sound soooooo good. I'm anxious to try so many of them.
Your photography is really wonderful also - your talent is remarkable, and I feel very lucky to have "found" you.
Thanks for 'blogging'.
Barb - oh my! Thanks so much for the kind words! I'm as passionate about cooking as I am about photography, and I feel very lucky to have a place to share my joy. I'm a fairly practical cook, and I like to streamline recipes, whenever possible. Not that I don't enjoy the odd complex recipe....
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