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Strawberries & Cream Custard
Makes six servings

1/2 cup sugar 2-1/2 tablespoons cornstarch 3 eggs 12-ounce can evaporated milk 1 cup milk 1 teaspoon pure vanilla extract 1 quart fresh strawberries, washed, capped, hulled and sliced

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.