Ingredients
- 700 ml fresh milk
- 300 g strawberry puree
- 4 medium eggs
- 100 g Lurpak cow milk butter
- 80 g cornstarch
- 180 g sugar
- 200 g strawberries
Method
In a small saucepan, place the milk with half of the sugar and the strawberry puree and heat until it comes to a boil.
In another bowl, add the eggs, cornstarch and the remaining sugar. Whisk very well so that no lumps remain.
When the milk comes to a boil, gradually pour half of it into the eggs. Stir constantly and vigorously with the whisk.
Right after, put the pot with the rest of the milk back on the stove and pour in the egg and milk mixture. Whisk vigorously and continuously until it becomes a thick cream.
Once the cream has thickened, remove from the heat and add the butter. Continue mixing until all the butter is incorporated into the cream.
Next, take a baking pan or pyrex of your choice (the smaller the pan, the thicker the milk pie will come out). Line with parchment paper.
Pour the cream evenly into the pan, cut the strawberries into pieces and arrange them on top of the cream.
Bake in a preheated oven, at 170 C fan, for about 40 minutes.
