I'm not into custard but I am committed to making all the recipes in the book, even the brussell sprouts, so really, this dessert was not a huge imposition. The rhubarb in the garden has taken off after a good dose of manure so there was plenty to be had to make this dish. A good "make ahead" both the custard & the fruit are baked then chilled to be served to one's delighted dinner guests. An interesting if contradictory mix of light ( fruit) with creamy ( but not too much) & dense custard. Not doubt an excellent dessert to be made on a cold day but eaten on warm one.
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