It’s been slightly over two weeks since we arrive in Vietnam and, while I’m still thoroughly enjoying the food here, I’m beginning to miss a few things from home! Mainly refried beans and cheese (surprise!), and chips and salsa! Perhaps this trip should have been in Mexico? Besides my incessant beans and cheese cravings, I’m beginning to see and hear about the beginnings of BERRY SEASON! I LOVE berry season at home! I can’t can’t enough! Having grown up in Oregon, we never lacked fresh (amazing!) berries. I remember stopping, often, at a roadside stand near our house that was overflowing with strawberries, blackberries, blueberries, etc. and practically inhaling what we bought.
In Montana, we didn’t have quite as many “local” berries, but we did have wild raspberries growing on the side of the trails we’d run all summer! It was impossible to get through a run without taking many “berry breaks” when we’d run through a particularly berry-ful area. Luckily we never ran into bears with the same idea! Unfortunately, Vietnam doesn’t seem to offer many berries. We have mangoes and lychee galore (which we love!), but no berries! I thought this recipe would be perfect for the onset of strawberry season, and a good way for me to re-live a delicious berry recipe!
I saw this last month on Naturally Ella and immediately (literally, immediately) made it. I was using up ingredients from our kitchen, and just happened to have strawberries on hand! I kid you not, I could have eaten thirty of these in a row. They’re not cooked like a “custard” but are most of an eggy pudding, which is perfected with vanilla seeds and honey! It’s like eating a honey cloud! Delicious! I’ll admit that sometimes I shy away from hot strawberries (something about squishy, cooked strawberries turned me off), but this recipe has converted me! I drizzled my berries with honey and roasted them until they were soft (but still held their shape) — AMAZING. I’m a firm believer that the honey made this recipe. Don’t skip it!
This recipe actually comes from The Nourished Kitchen cookbook — which I’ve been hearing so much about, and can’t wait to take a look at next time we’re at home!
Now you should all go make this, and enjoy your berries for me! I’ll live vicariously through you as I go enjoy my mangoes!
- ½ cup heavy cream
- 1/2 tsp ground vanilla beans
- 4 Tbsp honey, divided
- 3 egg yolks, beaten
- 2 cups quartered strawberries
- 2 Tbsp honey
- In a heavy saucepan over medium-low heat, combine the cream and ground vanilla. Cook, stirring occasionally, until warm. Once warm, stir in the honey until dissolved.
- Add two tablespoons of warm cream to the egg yolks, whisking vigorously. Pour the eggs into the rest of the cream, and whisk to combine.
- Cook over medium-low heat until thickened (about 10 minutes) enough to coat the back of a wooden spoon. Pour into two small ramekins, and set aside.
- Preheat the oven to 400 F and line a baking sheet with foil. Toss your sliced strawberries with the remaining 2 tablespoons of honey and bake for 15-20 minutes. The berries should be soft and fragrant, but still able to hold their shape.
- Serve the custards warm or cold, topped with berries!