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Custard & Rhubarb
Strawberry Mousse
Custard & Rhubarb

Custard & Rhubarb

Make a custard paste using 40g regular custard powder, 20g sugar and 100ml full cream milk.

Blend until smooth, then set aside.

In a saucepan, bring another 250ml full cream milk to the boil. Reduce heat. Add the custard paste to the heated milk. Stir or whisk constantly until custard thickens.

Remove from heat and let cool for one minute.
 
While custard is cooling, stir or whisk in 105g Enprocal (three level scoops)

Divide into four serves of around 130g each and enhance by adding a teaspoon of stewed rhubarb to each bowl.
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