Description
Indulge in the sweet and creamy flavors of this Roasted Strawberries and Custard recipe. Featuring juicy roasted strawberries and a rich and creamy custard, this dessert is the perfect balance of sweet and indulgent.
Ingredients
Vanilla Roasted Strawberries
500 grams / 1 pound strawberries, hulled and quartered
35 grams / 1/3 cup superfine/caster sugar
1 vanilla bean, split and seeds scraped
Peel of 1 orange
Portuguese Custard
60 grams / 1/3 cup superfine/caster sugar
80 milliliters / 1/3 cup ice water
250 milliliters / 1 cup milk
1 inch piece lemon peel
1 teaspoon vanilla extract
30 grams / 3 level tablespoons plain flour
3 egg yolks, room temperature
120 milliliters / 1/2 cup heavy cream
Instructions
Strawberries
- Preheat the oven to 220C/430F.
- Combine the strawberries, sugar, vanilla bean and orange peel together and cover with aluminuim foil tightly.
- Place in the oven and bake for 12-15 minutes, you'll know these are done when you can smell them.
- Remove from the oven and allow to cool.
Portuguese Custard
- To make the custard, place the sugar and ice water into a saucepan on medium heat and simmer until the sugar has dissolved and a syrup has formed, approximately 3 minutes.
- Pour into small bowl and set aside.
- Set aside 1/4 of the milk into a medium bowl and pour the remaining milk into a saucepan with the vanilla extract and lemon peel.
- Place on medium heat and mix until simmering, remove from the heat and discard the lemon peel.
- Meanwhile, add the flour to the remaining milk and combine until smooth.
- Add the yolks to the flour paste and mix until well combined and smooth.
- Pour in the hot milk slowly and whisk to combine.
- Pour the custard into your saucepand and return to medium heat, whisking until the custard sticks on the back of a spoon.
- Add in the sugar syrup and whisk until smooth.
- Lastly, pour in the cream and whisk until smooth and thickened, approximately 1 minute.
- Remove and allow to cool for 5 minutes.
- Spoon the custard into a small serving glasses. Top with the roasted strawberries and pour over two tablespoons of the strawberry sauce on top.
- Serve and enjoy warm or cold!
Notes
Make the strawberries ahead: You can absolutely make the strawberries ahead of time and keep in the fridge, covered for up to 3 days.
Rich custard: The richest custard is found in Portuguese tarts, so that's exactly the custard I have adapted below. Its rich, creamy and everything custard should be.
Best served: This is best served warm or cold, however, if you're not serving, the dessert is best to be kept in the fridge and consumed within 1 day of making.
Adapted from Taste magazine and Donna Hay Dec/Jan 2012
Nutrition
- Calories: 346 calories per serve
Keywords: strawberries, roasted fruit, custard recipe