Ingredients for 6 people
For the custard:
250 ml of milk
– 250 ml of fluid cream
– 4 egg yolks
– 50 g of powdered sugar
– 1 vanilla bean
For garnish :
500 g strawberries
– 25 g caster sugar (optional if the strawberries are very sweet)
– 50 ml strawberry liqueur
– about 28 spoon cookies
– 50 g slivered almonds
Preparation:
1. Split the vanilla pod in half, remove the seeds with the tip of a knife.
2. Rinse a saucepan with cold water (step which prevents the cream from sticking). Pour in the milk, the liquid cream and the vanilla beans. Gently bring to a boil, turn off and cover.
3. During this time, hull 250 g of strawberries. Mix them with 25 g of sugar and the strawberry liqueur.
4. Briskly whip the egg yolks with the 50 g of sugar in a bowl until the mixture turns white. Pour the vanilla infused milk over it, whisk again and return everything to the pan.
5. Bring the cream over low heat, stirring constantly for 10 minutes, without boiling it (if desired, you can check the doneness with a thermometer, not exceeding 83 ° C). The cream is ready when it co44ats the back of a wooden spoon. Whip it for a minute to cool it down.
6. Line the bottom of a cake tin (transparent, it’s prettier!) With spoon cookies. Then place along the side of the strawberries, hulled and cut in half. Pour half of the custard.
Place a layer of cookies again, pour in all the strawberry coulis. Add a final layer of cookies and finally cover with the rest of the custard.
7. Roast the flaked almonds over moderate heat and add them to the pudding when they have cooled.
8. Place in the refrigerator for 24 hours.
9. Decorate with the remaining strawberries and serve chilled.
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