Vanilla custard with roasted strawberries and rhubarb

dessert · ⏱ 45 min · 9 portions · 43.0 g carbs / portion · vegetarian · allergens: egg, milk

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
http://flowcooking.food/en-us/recipe/569/vanilla-custard-with-roasted-strawberries-and-rhubarb/