I’m always about creamy desserts, especially during spring and summer. These two creams can be easily made into a cake, just add some sponge layers in between. You can also make a trifle out of it by adding crushed cookies. This basic vanilla pastry cream gets along perfectly with most fruits. And don’t buy powdered mixture, cook your own pastry cream because it’s way better and it’s not that difficult.

It’s strawberry season, that wonderful time of the year so make sure to use as much of them while you can. It’s even better if you can get hold of wild strawberries, which are tiny and delicate, but have more intense flavor and smell beautiful. They’re my favorite and remind me of my childhood.

Strawberries and vanilla

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Author: Tamara Novacovic
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

This delightful dessert combines creamy vanilla pastry cream with a fresh strawberry jelly, perfect for enjoying during strawberry season.

Ingredients

Units Scale

2 cups (500 g) milk
2 egg yolks
2 teaspoons vanilla extract
1/2 cup plus 1 tablespoon (110 g) sugar
1/3 cup (40 g) cornstarch
8.8 oz (250 g) strawberries
0.5 oz (15 g) cornstarch

Instructions

To make the vanilla cream, combine the egg yolks with sugar, cornstarch, vanilla extract, and a small amount of milk in a bowl. Whisk until smooth.
In a saucepan, heat the remaining milk until it just begins to boil. Gradually add a bit of the hot milk to the yolk mixture to temper it, whisking constantly.
Pour the tempered yolk mixture back into the saucepan with the boiling milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Remove from heat and let cool. Cover with plastic wrap directly on the surface to prevent a skin from forming.
For the strawberry jelly, wash and hull the strawberries. Puree them in a blender or food processor until smooth.
In a small saucepan, combine the strawberry puree with cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3-5 minutes.
Let the strawberry jelly cool to room temperature before serving.
To serve, layer the vanilla cream and strawberry jelly in individual glasses or bowls. Chill in the refrigerator for at least 1 hour before serving.

Notes

For a more intense flavor, use wild strawberries if available. This dessert can be transformed into a trifle by adding layers of crushed cookies. Store in the refrigerator and consume within 2 days for best freshness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American