An unusual dessert that will delight everyone. Be sure to try it!
Ingredients
- Strawberries 200 g
- Egg yolks 4
- 1/2 cup powdered sugar
- Flavoring: 1 tablespoon amaretto liqueur or 1 teaspoon vanilla extract or 1 tablespoon vanilla sugar
Preparation
Preheat the oven to 200°C. Prepare 4 baking ramekins or other molds with a diameter of about 7 cm.
Rinse the strawberries, dry them, remove the stems, and cut them in half. Place them in the molds (about 50 g of strawberries in each).
Blanch the eggs with hot water, then separate the whites from the yolks. We will use only the yolks for the dessert, while the whites can be used to make meringues on another occasion (egg whites can be frozen).
Beat the egg yolks with powdered sugar until fluffy and pale (for about 7 minutes). It’s best to initially beat them over steam (in a metal bowl placed over a pot of steaming water), and when the yolks are warm, remove them from the steam and continue beating, gradually adding the liqueur or extract.
Spread the resulting eggnog custard over the strawberries (about 2 tablespoons per serving). Place in the oven and bake for 10 minutes or until lightly browned and risen. The center of the dessert should remain liquid; it should not completely set, only form a “crust” on the outside.
