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Vanilla custard with roasted strawberries and rhubarb

Creamy vanilla custard with a glossy brown top
Warm roasted strawberries and rhubarb on every spoonful
Sweet, tangy, and silky cold—pure comfort at home

dessert ⏱ 45 min 520 kcal / portion 43.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Vanilla custard with roasted strawberries and rhubarb
v5 · rb0e705f985 20260727Z1751 Vanilla Custard 🎉 150 g caster sugar 600 ml double cream 🔥 preheat the oven to 200°C fan 🌀 mix the rhubarb and strawberries with caster sugar and arrange in a dish 🔥 ⏱ 12-13 min bake the fruit until softened; then gently stir and cool 🔥 lower the oven temperature to 170°C fan 🌀 whisk egg yolks, cornflour, caster sugar, and vanilla extract until smooth 🌀 gradually pour in double cream and whisk until combined 🔥 ⏱ 25 min pour the custard into a 25cm dish and bake in a water bath until set and starting to brown on top 🔥 remove from the oven, cool, then chill in the fridge spoon half the fruit and juice onto the chilled custard 🍽 serve with the remaining fruit and juice alongside 200 g rhubarb 200 g strawberry 4 pieces egg yolk 1 tsp cornflour 2 tsp vanilla extract rhubarb, strawberry 90 g egg yolk, cornflour, vanilla extract 60 g caster sugar double cream half remaining
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Preparation steps

  1. preheat the oven to 200°C fan
  2. mix the rhubarb and strawberries with caster sugar and arrange in a dish
  3. bake the fruit for 12–13 minutes until softened; then gently stir and cool
  4. lower the oven temperature to 170°C fan
  5. whisk egg yolks, cornflour, caster sugar, and vanilla extract until smooth
  6. gradually pour in double cream and whisk until combined
  7. pour the custard into a 25cm dish and bake in a water bath for 25 minutes until set and starting to brown on top
  8. remove from the oven, cool, then chill in the fridge
  9. spoon half the fruit and juice onto the chilled custard
  10. serve with the remaining fruit and juice alongside

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