Baked Egg Custard, Scented with Rosewater, Served with Elderflower Sorbet and Crystallized Strawberries

Name: Baked Egg Custard, Scented with Rosewater, Served with Elderflower Sorbet and Crystallized Strawberries
Cuisine: United Kingdom
Ingredients: 1 vanilla pod; 150 ml / ¼ pint milk; 450 ml / ¾ pint whipping cream; 1 egg yolk; 10 drops of rosewater essence; 1 tbsp cornflour; 65 g / 2¼ oz caster sugar; 12 egg yolks; 1 tbsp whipping cream; 125 g / 4½ oz icing sugar; 300 g / 10½ oz flour; 250 g / 9 oz softened butter; 450 g / 1 lb ripe firm strawberries free from blemishes; 625 g / 1 lb 6 oz granulated sugar; 250 ml / ¼ pint water; 200 g / 7 oz caster sugar; 2 tbsp orange-flower water; 250 ml / ¼ pint elderflower cordial

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

For the Crystallized Strawberries

450 g / 1 lb ripe firm strawberries free from blemishes
625 g /

Europe
United Kingdom
Dessert
England
Vegetarian

Method

At least 3 weeks ahead: start making the Crystallized Strawberries:

ON DAY 1 – wash the fruit in cold water, do not hull. Place in a large shallow bowl, but do not heap the strawberries up too much to avoid squashing the fruit at the bottom. Prepare a syrup by dissolving 175 g

Ingredients

For the Crystallized Strawberries

Method

Photos