Molded Custard Ring with Strawberries and Cream

Serves: 8
Total Calories: 435


4 cups milk
6 eggs yolk
3/4 cup sugar
1/8 teaspoon salt
2 envelopes gelatin unflavored
1/2 cup water cold
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup strawberries cleaned and hulled
1 cup cream heavy
2 tablespoons sugar to taste


Scald milk in heavy pan or in microwave. Beat egg yolks with sugar and salt until thick. Stir a little hot milk into egg yolk mixture, then stir egg mixture back into remaining milk. In double boiler or over lowest heat, cook egg mixture until it coats spoon, stirring constantly. Or cook mixture in microwave (50 percent power) until mixture coats spoon, stirring after first 3 minutes, then every 2 minutes and finally every minute. Remove from heat. Soak gelatin in cold water until softened stir into hot custard mixture until dissolved. Add extracts. Pour into 5-cup ring mold chill 7 to 8 hours or until firmly set. To serve, unmold custard ring onto serving platter. Whip cream with sugar. Fill center with fresh hulled strawberries garnish with whipped cream.
Note: Leftover egg whites may be used in making Chocolate Angel Pie, Meringue Shells, Coconut Macaroons, also as an egg wash on uncooked yeast rolls. Sliced fresh peaches are equally delicious served in a Molded Custard Ring.

Nutritional Facts:

Serves: 8
Total Calories: 435
Calories from Fat: 133

This Molded Custard Ring with Strawberries and Cream recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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