Glazed Custards with Fruit
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ⅔ cups Strawberries (sliced)
- 1 cup milk
- 1 cup cream (at least 30% fat, keep back 2 tbsp)
- 1 Vanilla bean (seeds scrapped out)
- 1 Tbsp Corn starch
- 1 egg
- 3 egg yolks
- 0.333 cup sugar
- lemon zest
- brown sugar
- Basil (to garnish)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and arrange the strawberries in 4 oven-proof ramekins.
2.
Place the milk, cream, vanilla seeds and the vanilla pod in a pot and bring to the boil. Mix the cornflour and the remaining cream into a smooth paste. Stir into the hot milk and bring to the boil again.
3.
Mix together the egg, egg yolks, sugar and lemon zest until creamy but not foamy. Gradually add the hot milk and sieve over the strawberries in the ramekins.
4.
Place the ramekins in a baking dish and fill the dish with enough hot water so that the ramekins are two thirds submerged. Cover with foil and place in the oven to solidify for around 35 minutes. Remove from the oven, leave to cool and then place in the fridge.
5.
Before serving, sprinkle with brown sugar and place under a hot grill until the top caramelises - alternatively use a creme brûlée torch. Serve garnished with lime basil.
