Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. You can freeze the leftover egg whites ...
Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed ...
Sticking with the original recipe that his granny used, James Martin's rhubarb crumble with custard is one not to miss. There are three parts to making this sweet dessert – the rhubarb ...
This baked rhubarb and custard croissant pud is truly delicious. According to the Jade's site, it reads: "A true classic - rhubarb and custard. Another nostalgic flavour combo, which makes me smile.