For my brother’s birthday, we had strawberries and custard.
I had planned to make a cake from this recipe of mine that’s loosely inspired by the Daring Bakers strawberry mirror cake. I’ve written and copied out that recipe for that cake who knows how many times – electronically and on paper.
The photo of my cake recipe is from my new Moleskin Passions Recipe Journal that I got only last Saturday – it was funny, too, considering that I’d only found out about it earlier that same day on Running with Tweezers and had sent the Amazon link to myself. It’s a great little book, for all foodies or anyone who just wants to keep track of their recipes in one place.
The cake is planned for later this week though, so look out for it around Thursday or Friday. (The cake is now planned for next year.)Wednesday, it’s carrot muffins or cupcakes inspired by one of the recipes from Elizabeth Falkner’s Demolition Desserts.
For this treat, fresh or frozen strawberries can be used, but either way use organic strawberries if you can. Also preferably if they’re in season. Organic strawberries just seem to be sweeter than the conventional variety. If you’re using frozen strawberries, a favourite here is to thaw them just enough so that they can be cut. Put the cut strawberries in a tall container, add a few spoonfuls of custard, and use an electric hand blender to create an instant “ice cream“. The flavour is really smooth and creamy. My brother calls it Yogen Fruz, but better.
The custard can be made in advance and stored in the fridge, covered, until ready to serve.
This recipe is linked to Slightly Indulgent Tuesday.
Dairy-free custard (click for recipe), chilled
Fresh or frozen strawberries, sliced lengthwise
Pour a small amount of the custard in individual serving bowls. (You could also use glasses.) Top with the cut strawberries, or put the strawberries in first and cover with custard. Serve and enjoy!
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