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AA Gill, Mark Hix

Caramelised Rhubarb with Baked Mascarpone Custard

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Preparation info
    • Difficulty

      Easy

Appears in
Le Caprice
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

Ingredients

For the Mascarpone Custard

  • 150 ml milk
  • 80 ml double cream
  • 80

Method

Pre-heat the oven to 200°C/gas mark 6.

First, make the custard.

Bring the milk and double cream to the boil, add the mascarpone and stir well until it has dissolved. In a bowl whisk together the egg, egg yolks and sugar.

Pour the cream mixture on to the eggs and

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