Instructions:
In a small mixing bowl, combine the sugar and cornstarch.
Whisk in the eggs until thoroughly combined.
Meanwhile, combine the evaporated milk and milk in
a heavy saucepan over medium-high heat. Bring to a
boil, stirring frequently.
Slowly whisk 1/4 cup of the
hot milk into the egg mixture.
Stir for 30 seconds, then add
to the milk mixture. Cook, stirring
constantly until the mixture
thickens, around 5 minutes.
Remove from the heat
and add the extract.
Cool slightly and transfer to
a serving bowl. Place plastic
wrap completely over the top
of the custard to prevent skim
from forming. Refrigerate until
cold. Stir in the strawberries
and serve.
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