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

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 /

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