Strawberries and Custard

250ml Milk 250ml Double Cream 1tsp Vanilla Bean Paste 3 Leaves Gelatine in Water 6 Egg Yolks 125g Caster Sugar 1tbsp Birds Custard Powder 1 Punnet Strawberries Bryn’s Raspberry and Lime Jam 75g Coconut Sugar

Dissolve the custard powder in 100ml of milk.

Combine the cream, rest of the milk, custard powder mix and half the sugar in a small pot and bring to a gentle simmer.

Combine the remaining sugar and egg yolks in a small bowl and whisk until combined.

While the milk mixture is simmering, remove it from the heat and add in the vanilla bean paste.

Allow to sit for 1-2 minutes.

Add the hot milk mixture to the egg mixture a little at a time, whisking thoroughly until fully combined.

Return the mixture to the pot, and cook over a medium heat until the the sauce thickens just enough to coat the back of a spoon.

When at at warm temperature, add the gelatine.

Pour the custard mix into a heat safe bowl, cover and refrigerate for at least an hour before serving.

For the berries:

Depending on the season use any berry, here I’ve used strawberries and tossed in a teaspoon of Bryn’s raspberry and lime jam for extra punch. Set berry mix aside.

When cool, pour the fresh custard into four glasses and allow to set, covered in the fridge.

Serve with a generous portion of berries on top and enjoy!

JB

ingredients

• Milk

• Double Cream

• Vanilla Paste

• Gelatine

• Egg Yolks

• Caster Sugar

• Custard Powder

• Strawberries