Can be as light or as rich as you want by changing the amount of cream and sugar and using angelfood cake or pound cake.
Source: posted by MrsMoo
In a saucepan mix the milk, yolks, sugar, salt and starch. Let sit a few minutes. In that time, de-stem and chop the strawberries. Set aside. In another bowl break the cake up into pieces the size of dice. Bring the milk mixture slowly to a boil stirring often. Let it boil about a minute while stirring vigorously. Remove from heat. Stir in vanilla and cream. In a large serving bowl layer half the cake and half the strawberries, then pour half the custard over them. Make another layer of cake and strawberries and pour the rest of the custard over the top. It can be eaten immediately but is better after several hours.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 64 | ||
Calories from Fat: 15 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 78.7mg | 24 % | |
Sodium 3.6mg | 0 % | |
Potassium 9.8mg | 0 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 10.7g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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