Tipsy Parson

Name: Tipsy Parson
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

8 ingredients

2 steps

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

Directions

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 souffle dish with soaked ladyfingers; pour in custard. Top with remaining lady fingers. Chill completely. Garnish with strawberries. Spoon into individual serving bowls.