Serves: 6
Total Calories: 228

1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 cup half and half
3 eggs yolk
1 teaspoon vanilla extract
1 quart strawberries reserve a few nice berries for garnish
3 to 4 tablespoons sugar

In a medium saucepan, mix sugar, cornstarch and salt until no lumps remain.

Stir in milk and half-and-half until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat.

In a small bowl, beat egg yolks until smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Over low heat, cook and stir for 3 to 4 minutes or until thick and glossy (do not boil). Remove from heat.

Stir in vanilla. Pour flummery into a shallow bowl. Place a piece of waxed paper or plastic wrap directly on surface to prevent a skin from forming. Refrigerate for 2 1/2 hours or until chilled.

Rinse, hull and slice berries into a medium bowl. Sprinkle with sugar and toss to coat berries and dissolve sugar. Beat flummery with a wire whisk until smooth and glossy. Pour into a shallow decorative bowl. Garnish with the whole berries in a decorative fashion. Serve immediately. Pass sliced berries separately.

MW To Microwave: In a 2-quart glass bowl, mix sugar, cornstarch and salt until no lumps remain. Stir in milk and half-and-half until smooth. Microwave at 100% power (700 watts) for 9 minutes or until bubbly and thickened, stirring every 3 minutes to keep the mixture uniformly smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in bowl. Microwave at 100% power for 1 to 2 minutes or until thick and glossy. Proceed as directed above.

Nutritional Facts:

Serves: 6
Total Calories: 228
Calories from Fat: 68

More Recipes from the Flavors of America Cookbook:
Apple Crisp Jonathan
Bull's Eye Crunch Pie
Cherry-Almond Baked Alaska
Margarita Soufflé
Silver Spoon Dessert
Strawberry Flummery