Frozen Vanilla Bean Custard with Hot Strawberry Sauce

It’s another take on this month’s #baketogether. The recipe of the month is vanilla pot de creme and the goal is to take it and make it your own. I’ve already posted one version, using a straight forward baked custard.

This time I skipped the part where it is supposed to be baked in the oven and chilled it in the fridge instead. Then I hauled out the ice cream maker and made frozen vanilla custard.

Then I took the strawberry sauce and heated it up on the stove. If you ever find yourself in Germany, in an ice cream shop, you may notice one of the toppings they sell is hot raspberry sauce. It is delicious. I took the idea of heating up the strawberries from that.

Finally, to make it look fancier, and because my kids asked for it, I topped the whole thing with a dollop of freshly whipped cream. We loved this so much we all had seconds. Some of us may have even licked our bowls. I’m not saying who, though.

Frozen Vanilla Bean Custard with Hot Strawberry Sauce

And the best part about this all is that, for the first time in #baketogether history, I did not change any of the ingredients from the original recipe (which you can find on Abby’s blog here). I only changed the procedures. I think maybe I should get a special prize for that: Most Transformed Dessert Made Without Really Changing Anything, or something like that.

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