| Wash, stem and divide the strawberries into 6
ramekins. Refrigerate for 1 hour. Bring the milk to a boil. In a mixing
bowl, whisk the brown sugar with the egg yolks, gradually adding the boiling
milk. Pour the mixture into a saucepan, and thicken it on a low heat without
boiling and stirring constantly with a spatula. Remove from the heat when
the custard has thickened, set aside until lukewarm. Mix in the kirsch
and the crème fraiche. Take the ramekins out of the refrigerator,
pour the custard over the strawberries and sprinkle with brown sugar. Brown
for a few minutes under a very hot oven grill. When ready to serve, top
each ramekin with a scoop of ice cream.
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Ingredients
1 3/4 lbs strawberries
Preparation Time 80 mn
Tip
Country: France(Brittany)
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