Recipe: Delicious Strawberry Custard Cream

Strawberry Custard Cream. Great recipe for Strawberry Custard Cream. I love it as a filling for bread or cream puffs. I like it on its own as a dessert too.

Whip cream, add sugar and beat until thickened. Pour chilled custard mixture into bottom of pie shell and arrange strawberry halves over the top. Just before serving, spread whipped cream over top of strawberries. You can have Strawberry Custard Cream using 9 ingredients and 14 steps. Here is how you cook that.

Ingredients of Strawberry Custard Cream

1. It's 70 grams of Strawberries.
2. It's 1 tbsp of ★Cake flour.
3. It's 1 tbsp of ★Cornstarch.
4. You need 3 tbsp of ★Granulated sugar (or castor sugar, etc.).
5. Prepare 150 ml of ★Milk.
6. It's 1 of ★Egg (whole egg).
7. It's 1 of few drops ★Vanilla oil (or vanilla essence).
8. You need 1 of ★Rum or brandy.
9. You need 5 grams of Butter.

Garnish with more berries, if desired. This homemade Strawberry Custard Ice Cream will be one of the best strawberry ice creams you ever eat! Growing up, my family frequently made homemade ice cream in the summer. We had a large ice cream maker that required a lot of ice, so we'd put it out in the driveway.

Strawberry Custard Cream step by step

1. Hull the strawberries and purée..
2. .
3. Put the ★ ingredients in a small pan, and mix it up well before starting to cook. If you want a really creamy, smooth texture, I recommend straining the mixture through a sieve at this stage..
4. Cook over low heat while mixing constantly with a whisk. When it starts to thicken, the hardening process will progress very quickly, so keep mixing!.
5. When the cream is turning glossy and thick, add the strawberry puree and mix it in well. Turn off the heat and add the butter. Done!.
6. All the tablespoon measurements are level tablespoons..
7. Small whisks and pans are easier to use when preparing this recipe. (See the one on the right in the photo.) Small whisks are very useful. I bought mine at a 100 yen shop..
8. When cooling down the cream, press a sheet of plastic wrap right on the surface of the cream. This prevents the surface from drying out and forming a skin..
9. If you chill the cream in the refrigerator it will firm up quite a bit, so enjoy it as a filling in bread rolls and so on. You can use it in many ways..
10. By the way, I don't strain the cream since it's extra work, but it still comes out very nicely..
11. I think it's best to use very ripe, bright red strawberries for the best fragrance and flavor..
12. I tried using 80 grams of strawberries too, and the results were even more aromatic and flavorful. The cream was still thick enough too..
13. I also have a "banana" version in my custard cream series. https://cookpad.com/us/recipes/143894-banana-custard-cream.
14. I also have a "chocolate" version in my custard cream series.. https://cookpad.com/us/recipes/143895-chocolate-custard-cream.

I remember running outside over and over again while. In a medium bowl, use the fork to whisk egg yolks, sugar and salt. With the machine running, add the finely chopped strawberries. At this point, the ice cream will be firm but not hard. In fact, Strawberry Custard Cream Bars last in the fridge for a few days, but they'll probably be gone by then anyway.