Yield: 1 Servings
|1 pack||Frozen sliced strawberries, (10 ounces) thawed, with juice|
|5½ tablespoon||Cornstarch (divided)|
|1½ tablespoon||Butter or margarine|
|½ teaspoon||Rose water|
|Ready-made 9-inch graham cracker piecrust|
Let strawberries thaw completely before cooking. In medium saucepan, combine strawberries with juice and 1 tablespoon of the cornstarch. Bring to slow boil over medium heat, stirring constantly. Remove from heat and let stand. In large mixing bowl, sift together remaining 4½ tablespoons cornstarch with sugar and salt. Gradually add milk; stir until very smooth.
Pour mixture into medium saucepan and bring to slow boil, over low to medium heat, stirring constantly; boil 1 minute. Remove from heat, let cool slightly and carefully but quickly stir in egg yolks; mix well. Return to heat and bring to boil for 1 minute, stirring constantly. Remove from heat and stir in butter and rose water. Let cool 10 minutes. Spoon alternate layers of custard and strawberries into piecrust and swirl slightly with knife. Use some sliced strawberries to form roselike shapes on top.
Refrigerate at least 4 hours. Serve with dollops of whipped cream.
NOTES : Makes 6 to 8 servings.
Recipe by: The Internet Posted to bakery-shoppe digest V1 Number 032 by Jazzbel <jazzbel@...> on Apr 16, 1997