Roasted Strawberries and Custard
Enjoy this rich and creamy homemade custard topped with intensely sweet roasted strawberries for an upgrade on standard strawberries and cream. The beauty is both can be made ahead separately up to 3 days before assembling for a refreshing and creamy dessert.
Servings 4
Calories 346kcal
Ingredients
Vanilla Roasted Strawberries
- 500 grams / 1 pound strawberries hulled and quartered
- 60 grams / ⅓ cup superfine/caster sugar
- 1 vanilla bean split and seeds scraped
- Peel of 1 orange
Portuguese Custard
- 60 grams / ⅓ cup superfine/caster sugar
- 80 grams / ⅓ cup ice water
- 240 grams / 1 cup milk
- 1 inch piece lemon peel
- 1 teaspoon vanilla extract
- 30 grams / 3 level tablespoons plain flour
- 50 grams / 3 large egg yolks room temperature
- 113 grams / ½ cup heavy cream
Instructions
Roasted Strawberries
- Preheat the oven to 220C/430F.
- Combine the strawberries, sugar, vanilla bean and orange peel together and cover with aluminum 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.
Custard
- Meanwhile, place the sugar and water in a saucepan on medium high heat, simmering until a candy thermometer registers 104C/220F, approximately 3 minutes.
- Pour into small bowl and set aside.
- Set aside ¼ of the milk into a medium bowl and pour the remaining milk into a saucepan with the vanilla extract and lemon peel.
- Place on low-medium heat until simmering, remove from the heat and discard the lemon peel.
- Meanwhile, whisk the flour to the remaining milk until smooth.
- Whisk the yolks into the flour paste until well combined and smooth.
- Slowly pour in the hot milk to the paste mixture and whisk until smooth.
- Pour the custard into your saucepan and return to low-medium heat, whisking until the custard sticks on the back of a spoon.
- Whisk in the sugar syrup until smooth.
- Finish by pouring in the cream and whisking 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
- Flour: Plain or all purpose works best here, though, if you prefer to make gluten free you could replace with cornstarch, also known as cornflour in certain parts of the globe. Cornstarch needs to be heated to 95C/203F before it is activated to thicken.
- Strawberries: Fresh strawberries were used here because they are plenty in season, however, because you roast them, substituting with frozen would work fine. It is recommended to roast longer to get the full effect of drawing out the moisture in the berries.
- Orange peel: We only need a small piece of the citrus zest to give the strawberries depth and nuance that works perfectly with the overall dessert. This is not essential so you can omit, if preferred.
- Roast the strawberries ahead: You can roast the strawberries ahead of time and keep covered and refrigerated for up to 3 days.
- 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 consume within 1.
Nutrition
Calories: 346kcal