SWEET & TREATS
Roasted Rhubarb & Almond Milk Custard
For this I used almond milk simply because I am not a fan of cow’s milk and the added almond flavour marries very well with the tartness of the rhubarb. If you wish to use cow’s milk simply substitute the exact amount!
This is using this delicious ROASTED RHUBARD recipe…
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Serving Size6 - 8
FOR THE CUSTARD
- 750 ml Almond unsalted milk
- 1 Tsp. Vanilla extract
- 4 Eggs, yolks only
- 25 g Light muscovado sugar
- 2 Tsp. Cornflour
TO ASSEMBLE
- Roasted rhubarb or shop bought compote
- 25 g Crushed Pistachios
- 8 Speculoos or Ameretti biscuits
Method
First make your custard by heating the milk and vanilla until bubbles start appearing on the surface.
In an electric mixer, mix together the egg, sugar and cornflour to get a smooth paste. Pour the milk in and mix well.
Transfer back to the pan and cook stirring continuously until large bubbles – volcano like – start to appear, this will indicate that it is the right consistency.
To assemble, crush the biscuits and divide into 6 bowls, layer rhubarb and custard, sprinkle with pistachios and drizzle with the juice of the cooked rhubarb.
Enjoy… Bon appetit! ♥♥♥
