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Tipsy Parson

Yield 6 servings

Ingredients

  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 (3-ounce) package ladyfingers, split lengthwise
  • 1/4 cup sherry
  • Fresh strawberries

How to Make It

  1. Combine eggs, sugar, and cornstarch in top of a double boiler, beating well. Gradually add milk, stirring constantly. Cook over boiling water, stirring constantly with a metal spoon, 20 minutes or until mixture coats the spoon. Cool slightly. Stir in vanilla. Cool completely.

  2. Sprinkle 12 ladyfinger halves with sherry. Let stand 5 minutes. Line sides of a 1-quart soufflé dish with soaked ladyfingers; pour in custard. Top with remaining lady fingers. Chill completely. Garnish with strawberries. Spoon into individual serving bowls.

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