Whether you’ve been to the pick-your-own farm or stocked up on supermarket punnets, this hot strawberry gratin recipe is perfect for using up any extra strawberries you’ve got in the fridge. The quantities listed will serve two, but you could easily double up if you’ve got extra mouths to feed – and best of all, you can have this sweet summer pud ready in just 30 minutes!
- 3 medium egg yolks
- 3tbsp caster sugar
- 2tbsp amaretto
- 1⁄4tsp vanilla extract
- 10 small strawberries, left whole and not hulled
- Icing sugar, for dusting
- You will need:
- 2 small shallow gratin dishes on a baking tray
Set the grill to high. Whisk the egg yolks, sugar, liqueur and vanilla extract together in a large heatproof bowl over a pan of hot (not boiling) water. Make sure the bowl base isn’t in contact with the water. Using an electric hand-whisk, mix well, until the mixture is thick, pale and fluffy and the whisk leaves a ribbon trail when you lift it out. Take off the heat and whisk for another couple of mins.
Pour the custard into the dishes. Add the strawberries. Put dishes under the grill (about 15cm/6in from the heat) for a couple of mins until the custard turns golden brown. Dust with icing sugar and serve hot.
Use whatever booze you have – raspberry liqueur, Cointreau, Grand Marnier, Triple Sec or brandy.