Sunday, May 29, 2011

Strawberries with Sweet Cream

One of my favorite desserts is Strawberries and Cream at the Pleasant Grove Strawberry Days Rodeo. It's worth going to the rodeo JUST to eat the Strawberries and Cream. YUM!! Well, this recipe is as close to theirs that I can find and I just love it. The whole family loved it and I haven't seen Colton eat so many strawberries as he does with this cream. I got the recipe from Pioneer Woman and just substituted the berry she used to one that is more readily available to me. Please try it this summer!! You won't regret it. (I'm listing half the ingredients that PW uses because this was plenty for our family, plus leftovers.)

  • 1 cup heavy whipping cream
  • 1/2 cup sugar, divided
  • 5 whole egg yolks
  • 1 teaspoon vanilla
  • Fresh berries of your choice
Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don’t boil.
Whisk egg yolks in a bowl (I used my electric mixer w/ whisk attachment) with the other half of the sugar. Add vanilla extract.
After whisking on medium for a minute, begin slowly pouring in the hot cream.
After all cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.
Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.

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