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 crÅme fraöche. 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 crÅme fraöche
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.
