- 600 ml fresh cream
- 1 T vanilla essence
- 8 egg yolks
- 3 T caster sugar
- 6 medium fresh strawberries
- 3 stalks fresh rhubarb
- 6 T sugar
To make the rhubarb, reduce two teaspoons of sugar, add the rhubarb and glace.
Put the cream and vanilla essence or pods into a sauce pan and bring to a boiling point, but do not boil.
Beat the eggs and castor sugar together in a bowl, and still beating, pour the flavoured cream over it.
Rinse and dry the pan and pour the custard mixture back in.
Cook over medium heat until the custard thickens about 10 min will be fine.
When the cream thickens enough take out the vanilla pod if you have used it instead of vanilla essence.
In the moulds put your graced rhubarb and cut strawberries then pour in your mixture and chill in the fridge.
Sprinkle with normal sugar and blowtorch