Ingredients :

• Potato starch — This is what replaces the eggs. It gives a lighter texture than cornstarch, slightly silky on the tongue. If you don’t have any, cornstarch works too — but potato starch gives a more delicate, less sticky result.
• Vanilla bean — Use a real bean, not bottled extract. The fragrance is completely different — sweeter, more complex, with those tiny black seeds speckling the cream. Split it in two, scrape the seeds well with the back of a knife, and plunge the whole bean into the hot milk.
• Turmeric — Just a teaspoon for color. You won’t taste it at all here. It gives the cream that golden tint that makes it look rich in egg yolks. Clever, and totally invisible to the palate.
• Strawberries — Choose them ripe, bright red all the way through — not the ones that are still white and hard inside. Macerating in lemon will soften them and release their juice, but it can’t fix strawberries that lack flavor to begin with.