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
Cool in cups at least 20 minutes
2
Preheat oven to 425°F
3
Spray six 3/4-cup custard cups with nonstick spray
4
Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes
5
Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer
6
Beat in 1/2 teaspoon vanilla
7
Add flour and beat 30 seconds
8
Bring milk and butter just to boil in small saucepan, stirring until butter melts
9
Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds
10
Divide batter among prepared cups
11
Place cups on rimmed baking sheet
12
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
13
Cool in cups at least 20 minutes
14
DO AHEAD: Can be made 8 hours ahead
15
Cool completely in cups, then cover and let stand at room temperature
16
Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form
17
Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form
18
Remove warm or room-temperature cakes from cups and transfer to bowls
19
Cut off rounded top of each cake
20
Spoon some of berries and juices over
21
Cover berries with tops of cakes
22
Spoon whipped cream over, garnish with remaining berries and juices, and serve
23
Preheat oven to 425°F
24
Spray six 3/4-cup custard cups with nonstick spray
25
Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes
26
Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer
27
Beat in 1/2 teaspoon vanilla
28
Add flour and beat 30 seconds
29
Bring milk and butter just to boil in small saucepan, stirring until butter melts
30
Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds
31
Divide batter among prepared cups
32
Place cups on rimmed baking sheet
33
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
34
DO AHEAD: Can be made 8 hours ahead
35
Cool completely in cups, then cover and let stand at room temperature
36
Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form
37
Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form
38
Remove warm or room-temperature cakes from cups and transfer to bowls
39
Cut off rounded top of each cake
40
Spoon some of berries and juices over
41
Cover berries with tops of cakes
42
Spoon whipped cream over, garnish with remaining berries and juices, and serve