Strawberries With Lemon Cream
|Strawberries||6 Cup (96 tbs), hulled|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs), warmed|
|Lemon juice||3 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Mint sprigs||3 (For Garnishing)|
|Grated lemon peel||2 Tablespoon (For Garnishing)|
Combine strawberries and 2 tablespoons sugar in bowl and toss lightly.
Combine yolks and 1/3 cup sugar in top of double boiler and beat until thick and lemon colored.
Blend in warm milk.
Set over simmering water and cook, stirring constantly, until custard thickens and coats spoon, about 8 minutes.
Transfer custard to medium bowl.
Stir in lemon juice.
Chill 3 hours or up to 2 days.