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STRAWBERRY GRATIN

Wash, stem and divide the strawberries into 6 ramekins. Refrigerate for 1 hour. Bring the milk to a boil. In a mixing bowl, whisk the brown sugar with the egg yolks, gradually adding the boiling milk. Pour the mixture into a saucepan, and thicken it on a low heat without boiling and stirring constantly with a spatula. Remove from the heat when the custard has thickened, set aside until lukewarm. Mix in the kirsch and the cr¸me fra”che. Take the ramekins out of the refrigerator, pour the custard over the strawberries and sprinkle with brown sugar. Brown for a few minutes under a very hot oven grill. When ready to serve, top each ramekin with a scoop of ice cream.
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1 3/4 lbs strawberries
1 1/2 cups milk
6 egg yolks
3/4 cup light brown sugar + 2  tbsp
2 tbsp kirsch
1 cup cr¸me fra”che
3 cups vanilla ice cream
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80
mn
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5
mn
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This recipe can be made with any variety of red fruit. Carefully watch the grilling process.
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Brittany
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Desserts
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Gewurztraminer
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