4/15/2014 12:11 PM
[if Byline]By [byline][/if Byline]
Spring is finally in the air, which means show season is beginning. Remember to get your 3- Every-Day of dairy to keep your body healthy, strong and in good shape. I encourage you to try this simple and easy dairy recipe that the whole family can enjoy.
- Maryland Dairy Princess Carol DeBaugh
1/3 cup plus 3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
2 cups heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 pounds strawberries, hulled and cut into 1/4-inch slices
8 ounces frozen Belgian waffles, toasted and cut into 1 1/2-inch pieces
Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
In a large bowl or trifle dish, layer half the waffles, pudding and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).