Fraises bourdaloue

Serves 6 to 8.

1 1/2 lb of strawberries
1/2 cup of sugar

1 1/4 cups of whole milk
2 large eggs
1/4 cup of sugar
1 Tbsp of flour
2 tsp of vanilla extract
3 Tbsp of orange liqueur (Cointreau or Grand Marnier)
1 cup of sliced, blanched almonds

  • Roast the almonds at 400°F oven for 3 minutes or until brown
  • Wash, drain and dry the strawberries, remove the stems.
  • Sprinkle with the sugar and let macerate for 2 or 3 hours.

Crème patissière

  • Assemble and measure all ingredients before starting. Work quickly.
  • Put flour in 2 quart mixing bowl. Add sugar and mix well. Add enough milk to make a paste without lumps.
  • In a small bowl, beat the eggs slightly with a fork.
  • In a 2 1/2 quart saucepan bring the rest of the milk to a boil.
  • Pour 1/2 the milk in the flour/sugar mixture and beat quickly until smooth.
  • Add the eggs and blend well.
  • Pour this mixture into the remaining milk (bring back to the boil if necessary) and cook for 30 seconds or until it thickens.
  • Cool by putting bottom of pan in cold water. Continue beating.
  • When just warm, add orange liqueur and vanilla extract.
  • Refrigerate until cold.

To serve

  • Divide the strawberries evenly in wide dessert glasses, pour the macerated juice over them, cover with the cream, sprinkle with roasted almonds.
  • Keep in refrigerator until ready to serve.