A quarter of ripe strawberries is placed in a bowl with 250 grams of clarified sugar, and then it's put on the heat, stirring constantly until the mixture is smooth. Eight egg yolks are beaten very well and then mixed with the strawberries. Three and a half deciliters of milk are added, and everything is blended very well to form a cohesive cream that's passed through a sieve. The cream is then poured into glass cups that can withstand the heat of the bain-marie or cooked in a leaf-lined dish placed over a simmering pot of boiling water.
A quarter of ripe strawberries is placed in a bowl with 250 grams of clarified sugar, and then it's put on the heat, stirring constantly until the mixture is smooth. Eight egg yolks are beaten very well and then mixed with the strawberries. Three and a half deciliters of milk are added, and everything is blended very well to form a cohesive cream that's passed through a sieve. The cream is then poured into glass cups that can withstand the heat of the bain-marie or cooked in a leaf-lined dish placed over a simmering pot of boiling water.
