Spring is a time for strawberries. One glamorous way to show them off is in a parfait. You can make a Strawberry Parfait with frozen yogurt, ice cream, pudding or custard — all relatively easy and pretty to serve. This version calls for a made-from-scratch soft custard.
(Makes 4 servings)
2 strips orange peel
1 1/2 cups skim milk
2 eggs, slightly beaten
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
2 cups sliced strawberries
1 tablespoon sugar
1 tablespoon cointreau*
1/2 teaspoon grated orange zest*
2 teaspoons chopped mint (optional)
With vegetable peeler, cut 2 wide strips of orange peel (orange part only) from orange and add to milk. Heat milk in small saucepan (or in microwave about 3 minutes) until hot but not boiling. Meanwhile, in top part of a double boiler, whisk together eggs, sugar and salt. Gradually add heated milk to egg mixture, stirring constantly. Set mixture over simmering water and cook (low heat), stirring constantly, until mixture coats a metal spoon (about 10-15 minutes). Remove from heat. Remove orange peel and add vanilla. Chill.
Toss strawberries with cointreau, grated orange zest and mint. Let mixture stand for 15 minute or longer.
To serve, layer strawberries and custard in a parfait glass. Garnish with dollop of whipped cream and mint sprig.
*Option: Substitute 2 teaspoons lemon juice for cointreau and orange zest.
Combine all ingredients (except vanilla) in a microwave proof bowl. Cook on simmer (3) about 8 minutes. Stir and continue to cook another 8 minutes. Stir and cook another 4-5 minutes or until custard is thick. Stir vigorously with a wire whip. Add vanilla and chill.