Strawberry Flummery

Strawberry Flummery

MAKES 4 TO 6 SERVINGS

A flummery is a pudding of milk or fruit juice that is thickened
with flour or cornstarch. It was originally made of oatmeal steeped in
water. The Shakers were especially attentive to the needs of their
elders, and flummeries were included in special diets for the aged.
Flummeries are also a favorite dessert in the East and in parts of the
Midwest. Cornstarch-thickened puddings have the quality of "setting,"
and they can be poured into a ring mold or individual molds
while still warm to be unmolded later onto a chilled serving platter.
Flummeries were often set ring molds.

3 cups milk
1/2 cup granulated sugar
1A cup cornstarch
A dash of salt
1 egg
1 teaspoon vanilla
1 pint ripe strawberries, hulled
2 tablespoons powdered sugar

In a heavy saucepan, heat the milk to simmering. In a mixing
bowl, combine the granulated sugar, cornstarch, and salt. When milk
is simmering, add the sugar mixture slowly, whisking to keep it
smooth. Cook over low heat, whisking constantly, until the mixture
comes to a boil and thickens. Whisk the egg in a small bowl and add
a small portion of the hot mixture to it. Return the egg mixture to the
saucepan and cook, stirring constantly, 3 to 4 minutes longer; do not
boil.
Remove from the heat and stir in the vanilla. If you wish to mold
the flummery, turn it immediately into a 6-cup ring mold that has been
rinsed and is still wet. Cover and chill. Unmold onto a chilled platter.
Or, turn the flummery into a serving bowl and cover with wax paper
pressed down onto the surface of the pudding. Chill at least 2 hours.

Before serving, clean the berries and halve them. Place halves in
a bowl and sprinkle with powdered sugar. Toss to coat. Arrange
strawberries on top of the flummery and serve immediately.