Product Recipes
- 4 egg yolks
- 1/4 cup sugar
- salt
- 2 cups light cream
- 1 tsp vanilla extract
- 1 pint strawberries
- 3/4 cup currant jelly
- sugar
- Beat 4 egg yolks in a bowl with a rotary or electric beater until they are thickened.
- Gradually beat in 3 tablespoons sugar and a pinch of salt.
- Slowly pour in 2 cups scalded light cream stirring the mixture constantly.
- Flavor with 1 teaspoon vanilla and pour it into a shallow 1-quart baking dish.
- Put the dish in a pan of hot water and bake it in a moderate oven (350°) for about 1 hour or until a knife inserted near the center comes out dry.
- Cool the cream on a rack and chill in refrigerator completely.
- Shortly before serving, melt over hot water in a double boiler, 3/4 cup of currently jelly.
- Dip 1 pint washed, dried, hulled strawberries in melted currant jelly.
- Arrange the berries on top of chilled cream. Or, if desired, crush the strawberries, sweeten them with sugar to taste, and spread them over the top of chilled cream.
