|Sugar||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Milk||3 Cup (48 tbs)|
|Egg yolk||1 , lightly beaten|
|Vanilla extract||1 Teaspoon|
|Ripe strawberries||1 Pint (Firm)|
Combine 1/2 cup of the sugar, the cornstarch and salt in a heavy 2- to 3-quart saucepan and, stirring the mixture constantly with a wire whisk, pour in the milk in a slow, thin stream.
Whisking constantly, cook over moderate heat until the mixture comes to a boil and thickens heavily.
Reduce the heat to its lowest setting.
Ladle several tablespoonfuls of the liquid into the beaten egg yolk, mix well and, still whisking, gradually pour the yolk into the simmering liquid.
Simmer for 3 or 4 minutes longer to cook the egg yolk through, but do not let the mixture come anywhere near a boil.
Remove the pan from the heat and stir in the vanilla.
Cool to room temperature, then pour the flummery into a serving bowl.
Cover with wax paper and refrigerate for at least 2 hours, or until the flummery is thoroughly chilled.
Just before serving, pick over the strawberries, removing the hulls and discarding any blemished berries.
Wash the strawberries briefly in a sieve or colander set under cold running water.
Spread the berries on paper towels and pat them completely dry with fresh towels.
Cut each berry in half lengthwise.
Place the halves in a bowl, add the remaining 2 tablespoons of sugar, and toss gently together with a wooden spoon to coat the berries evenly.
Arrange the strawberries attractively on top of the flummery and serve at once.