Hot Milk Cakes With Strawberries And Cream
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Spray six 3/4-cup custard cups with nonstick spray
3
Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes
4
Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer
5
Beat in 1/2 teaspoon vanilla
6
Add flour and beat 30 seconds
7
Bring milk and butter just to boil in small saucepan, stirring until butter melts
8
Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds
9
Divide batter among prepared cups
10
Place cups on rimmed baking sheet
11
Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes
12
Cool in cups at least 20 minutes
13
DO AHEAD: Can be made 8 hours ahead
14
Cool completely in cups, then cover and let stand at room temperature
15
Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form
16
Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form
17
Remove warm or room-temperature cakes from cups and transfer to bowls
18
Cut off rounded top of each cake
19
Spoon some of berries and juices over
20
Cover berries with tops of cakes
21
Spoon whipped cream over, garnish with remaining berries and juices, and serve
22
Preheat oven to 425°F
23
Spray six 3/4-cup custard cups with nonstick spray
24
Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes
25
Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer
26
Beat in 1/2 teaspoon vanilla
27
Add flour and beat 30 seconds
28
Bring milk and butter just to boil in small saucepan, stirring until butter melts
29
Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds
30
Divide batter among prepared cups
31
Place cups on rimmed baking sheet
32
Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes
33
DO AHEAD: Can be made 8 hours ahead
34
Cool completely in cups, then cover and let stand at room temperature
35
Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form
36
Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form
37
Remove warm or room-temperature cakes from cups and transfer to bowls
38
Cut off rounded top of each cake
39
Spoon some of berries and juices over
40
Cover berries with tops of cakes
41
Spoon whipped cream over, garnish with remaining berries and juices, and serve
42
Cool in cups at least 20 minutes