This strawberry and vanilla charlotte recipe creates a beautiful presentation full of fresh, juicy strawberries and creamy vanilla custard. This recipe is a simplified version of the classic layered charlotte, and every bit as delicious. It makes an effortlessly impressive dessert to take along to a weekend party.
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Yield: 6 to 8 servings
- 2 pints strawberries, cleaned and hulled
- Pastry cream:
- 3 ¼ cups whole milk
- 9 egg yolks
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons pure vanilla extract
- 7-ounce package ladyfingers
How to make strawberry and vanilla custard charlotte:
Toss the strawberries with the sugar and lemon juice and allow them to marinate in the refrigerator for up to 24 hours.
In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
To make the charlotte, line a charlotte mold by pressing the ladyfingers into the side of the pan in an upright fashion. This can also be done in a springform pan. Spoon the chilled custard into the center of the pan, spreading it out to touch the ladyfingers, and then smooth the surface of the custard. Chill the charlotte for at least 4 hours.
To serve the charlotte, run a knife around the edges of the mold to loosen it and then gently and carefully invert the charlotte onto a chilled serving plate and lift off the mold. Using a slotted spoon to drain the excess juices, spoon the reserved strawberries over the vanilla charlotte and serve the dessert chilled.
This strawberry vanilla charlotte makes 6 to 8 servings.
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