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Serves 6 to 8
Note: You can use any combination of fresh berries in this gratin.
1 1/2 cups milk4 lemons, peel removed with a vegetable peeler, no white pith remaining5 egg yolks1 teaspoon cornstarch1/3 cup sugar2 tablespoons all-purpose flour1/2 teaspoon vanilla extract1 tablespoon lemon juice1 tablespoon unsalted butter, room temperature1/2 cup mascarpone3 cups strawberries, hulled and halved2 tablespoons confectioner's sugar
In a saucepan over medium heat, scald the milk. Add the lemon peel and remove from the heat. Let sit 1 hour. After 1 hour, strain the milk to remove the lemon peel.
In a bowl, beat the egg yolks until light and fluffy. In another bowl, combine the cornstarch, sugar and flour, add to the egg yolks and beat until light and fluffy, 1 minute.
Scald the milk a second time and add the milk slowly to the eggs, whisking constantly. Place the mixture back in the saucepan and over low heat, stirring, cook until the mixture thickens and bubbles around the edges. Remove from the heat and whisk in the vanilla, lemon juice and butter. Fold in the mascarpone.
Preheat the broiler.
Divide the custard mixture between 6 or 8 individual gratin or tartlet dishes, 5-inches diameter. Press the strawberries into the custard mixture. Sift the confectioner's sugar onto the top. Broil until the tops are golden brown, 1 to 2 minutes.
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