ORANGE-SCENTED CUSTARD WITH GRILLED STRAWBERRIES
Grilling the strawberries is like coaxing the sunshine back into them, making this a wonderfully evocative dessert full of the sun-kissed flavours of summer.
You will need:
4 eggs yolks
1 tsp cornflour
4 tablespoons caster sugar
300 mls milk + 300 mls cream
4 cm piece of orange peel
2 cups fresh strawberries
Zest from one orange
What to do:
In a bowl, whisk the egg yolks, cornflour and sugar until pale and fluffy. Heat the milk, cream and orange peel until it is almost hot enough to simmer. Remove from the heat and add it to the egg/sugar, whisking it as you add the hot milk. Pour the custard back into the saucepan and return it to the heat, and continue cooking it on a low heat and stirring continuously until it begins to thicken. It takes patience but it will eventually thicken so keep stirring.
Grill the strawberries by halving each, dusting with icing sugar and laying out on a tray and placing under a hot grill for 3-4 minutes. Remove if the fruit begins to develop too much colour.
Place the fruit, flat side down into six shallow plates and gently pour the custard around them. Serve warm, garnished with orange zest.