Friday, June 13, 2008
It's a smart baking day. Of course I think every day is a smart baking day but today particularly so since I decided to make several recipes beginning with the same basic custard.
Ohio Mom at Cooking in Cleveland is hosting the Strawberry Moon Festival giving homage to this wonderful berry that we see locally for such a short period of time in the spring. If you haven't visited Ohio Mom, there's no time like the present to have a peek at her blog - you'll find it full of fun and great recipes. I'm entering the Strawberry Banana Custard to this roundup.
Strawberry Banana Custard
2/3 cup all-purpose flour
1 cup sugar
1/2 tsp salt
4 cups 2% milk
1 (4-inch) vanilla bean, split lengthwise
2 large eggs, slightly beaten
2 bananas sliced
3 strawberries per dessert dish
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, 1 cup sugar and salt in large saucepan, stirring with a whisk. Gradually add milk, stirring until smooth. Scrape seeds from vanilla bean into milk mixture and drop in the pod, too. Cook over medium heat 12 minutes or until thick and bubbly, stirring constantly.
Place eggs in a large bowl, gradually add hot milk mixture, stirring constantly. Pour mixture in pan; cook over medium heat 2 minutes or until thick and bubbly, stirring constantly. Discard vanilla bean
Note: I made this custard adapted from Cookie Baker Lynn:Anti-Diet Food
1. Crush a couple of vanilla wafers into the bottom of a dessert dish
2. Cover with banana slices and strawberry slices (approx 1/3 banana for each dish)
3. Cover with layer of custard
4. Add another layer of sliced strawberries
5. Garnish with a strawberry