4 egg yolks
2 c whole milk
6 TBS Bourbon Vanilla Sugar
1/2 c all purpose flour
zest of one lemon
fresh strawberries
1 TBS granulated sugar
juice of 1/2 a lemon
Mint leaves
8 oz heavy cream
1/4 c confectioner's sugar
1 tsp Bourbon Vanilla Extract
The Method:
Whisk egg yolks and Bourbon Vanilla Sugar together in a bowl until smooth. Add the flour. Place the lemon zest and milk in a large pot, and bring the mixture to a boil. Add the milk into the egg mixture as soon as the milk begins to boil. Add the mixture back into the pot and whisk rapidly for 2-3 minutes. Place the custard aside and let cool slightly.
Slice strawberries and mix together with juice from 1/2 lemon and 2 TBS granulated sugar. Stir, cover, and refrigerate.
After the custard cooled slightly, place a piece of plastic wrap on top of the custard so that it doesn't develop a film. Refrigerate until cool and firm.
Place the beaters of an electric mixer in the freezer for 5 minutes. Pour heavy cream into a small mixing bowl with confectioner's sugar and Bourbon Vanilla Extract. Mix until the whipped cream is light and fluffy. Place the whipped cream in a sandwich bag or pastry bag.
When the custard is cool, place it in a mason jar, wine glass, bowl, etc of your choice, and top it with strawberries and whipped cream. Garnish with a mint sprig and Bourbon Vanilla Sugar.
4 egg yolks
2 c whole milk
6 TBS Bourbon Vanilla Sugar
1/2 c all purpose flour
zest of one lemon
fresh strawberries
1 TBS granulated sugar
juice of 1/2 a lemon
Mint leaves
8 oz heavy cream
1/4 c confectioner's sugar
1 tsp Bourbon Vanilla Extract
The Method:
Whisk egg yolks and Bourbon Vanilla Sugar together in a bowl until smooth. Add the flour. Place the lemon zest and milk in a large pot, and bring the mixture to a boil. Add the milk into the egg mixture as soon as the milk begins to boil. Add the mixture back into the pot and whisk rapidly for 2-3 minutes. Place the custard aside and let cool slightly.
Slice strawberries and mix together with juice from 1/2 lemon and 2 TBS granulated sugar. Stir, cover, and refrigerate.
After the custard cooled slightly, place a piece of plastic wrap on top of the custard so that it doesn't develop a film. Refrigerate until cool and firm.
Place the beaters of an electric mixer in the freezer for 5 minutes. Pour heavy cream into a small mixing bowl with confectioner's sugar and Bourbon Vanilla Extract. Mix until the whipped cream is light and fluffy. Place the whipped cream in a sandwich bag or pastry bag.
When the custard is cool, place it in a mason jar, wine glass, bowl, etc of your choice, and top it with strawberries and whipped cream. Garnish with a mint sprig and Bourbon Vanilla Sugar.
