Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 lbs fresh strawberries - top removed
- 1 tbsp lemon juice
- 1 tbsp sugar
- 4 x egg yolks
- 1/4 cup sugar
- 1 cup milk
- 1 tsp vanilla extract
- 1 x vanilla bean
Directions
Prepare the vanilla cream first.
Whisk egg yolks and sugar until thick and light in color.
Heat milk and vanilla to almost a boil.
Very slowly pour 1/4 of the milk into the egg mixture while whisking vigoursly.
Add the mixture back to the remaining milk in the sauce pot and heat on low, stirring continuously until it becomes thickened. Stir in vanilla extract.
Pour the mixture through a fine strainer to remove the vanilla bean and any lumps.
Cool in an ice-water bath, then refrigerate for 2 hours.
To serve: Clean and wash the strawberries. Arrange in glass cups, then pour in the vanilla cream.