Strawberries with Key Lime Custard
Makes 4-6 servings
One large box strawberries
1 (8 oz) container tofutti cream cheese
3/4 cup key lime curd (see recipe below)
Chop the strawberries and divide them among the serving glasses. Combine the cream cheese and curd and beat on low speed until completely combined. Spoon custard over the berries and refrigerate until serving.
Key Lime Curd
grated rind of three limes
1/2 cup Key lime juice
2 yolks and 2 whole eggs
1 tablespoon cornstarch
a scant cup (7 oz) sugar
1 tablespoon neutral vegetable oil
Combine all the ingredients except oil in a saucepan. Whisk to combine. Cook, stirring constantly over medium-heat, until the curd thickens enough to coat the back of a spoon. Strain the mixture and stir in the oil. Place in the refrigerator to chill for 1-2 hours or until set. Can be made up to a week in advance.