Ingredients
– 4 egg yolks
– 100 g of sugar
– 30 g of flour
– 500 ml milk
– 1 vanilla bean
– 1 spoon of sugar
– few drops of lemon juice
– 2 spoons of water
– 300 g of strawberries
– icing sugar
Preparation

– In a saucepan, boil the milk with the vanilla bean cut in half.
– Filter the milk through a colander into a pitcher.
– In a bowl put the egg yolks with the sugar and mix with an electric whisk until the mixture is light and fluffy.
– Add the flour little by little, incorporating it slowly.
– Add, little by little, the milk in the bowl of the cream, mixing.
– Put the cream in a saucepan, preferably nonstick, and place it on the fire. Mix continuously with the manual whip.
– Cook for 2-3 minutes until it reaches the desired consistency. Sprinkle the cream with icing sugar.
– Prepare the syrup for the strawberries by putting in a bowl the sugar, a few drops of lemon juice and mixing well. Add the water and mix.
– Wash strawberries, remove the stems and slice.
– Add in the bowl to the syrup.
– Prepare 4 cups putting the strawberries on the bottom, keeping aside 4 spoons for decorating, then divide the cream and finish with strawberries kept aside. Add a sprinkling of icing sugar, cover well and leave the cups in the refrigerator for at least half an hour before serving.

Barbara Farinelli – www.lospicchiodaglio.it