1 c Heavy cream combined with
1 c Milk
1/2 c Granulated sugar
1 Tablesp. flour
1/8 Teasp. salt
4 Egg yolks, beaten
1/4 Teasp. vanilla extract
CUSTARD SAUCE:
Day before:
1. In double boiler, heat cream.
2. Combine sugar, flour, and salt. Add to egg yolks; beat until
well-mixed.
3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg
mixture into the remaining cream mixture in double boiler.
4. Cook over hot water, stirring constantly, about 15 min. or until
mixture is thickened and coats spoon. Remove from heat.
5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
MERINGUE: 4 egg whites Granulated sugar 1/8 teasp. salt 1/4 teasp.
cream of tartar 1 teasp. vanilla extract
Several hours before serving:
1. Let egg whites stand at room temperature 1 hr.
2. Start heating oven to 350 F. Butter a 1 1/2-qt. mold or 4 to 6
custard cups; then sprinkle lightly with a little granulated sugar.
3. In large bowl, beat egg whites until foamy; add salt and cream of
tartar; continue beating until soft peaks form; gradually add 1 cup
sugar, beating well after each addition. Continue beating until stiff
peaks form.
4. Stir in vanilla. Turn egg-white mixture into prepared mold or
custard cups; set in pan of hot water. Bake mold 30 min., custard
cups, 15 min.
5. Unmold at once onto large serving plate or into individual serving
dishes; meringue will shrink slightly. Refrigerate until ready to
serve.
CARAMEL SYRUP: Several hours before serving:
In large, heavy frying pan or skillet, spread 1/4 cup granulated
sugar in a thin layer. Heat slowly over low heat, until sugar is
melted and golden in color. Then, very, very slowly, stir in 3
tablesp. hot water. Continue to heat syrup until slightly thickened
and all sugar lumps are dissolved. (If syrup becomes too thick to
pour, reheat over hot water.)
To serve:
Pour custard sauce around meringue or meringues. Top with all of
caramel syrup; garnish with strawberries. Makes 6 servings.
