Woman's Day
Ingredients
Method
1.In a small saucepan, combine 300ml cream and vanilla. Stir on medium heat until almost boiling. Set aside.
2.In a large, heatproof bowl, whisk yolks, sugar and cornflour together until thick and pale. Gradually whisk in hot cream mixture. Return to clean saucepan. Stir over a low heat, until mixture boils and thickens. Simmer for 3 minutes. Cover with plastic wrap (it must touch the surface) to prevent skin from forming. Set aside to cool completely.
3.Meanwhile, in a large frying pan, heat extra sugar and water together, stirring until dissolved.
4.Add rhubarb and pears. Cook over low heat, 15-20 minutes, without caramelising, until tender.
5.In a bowl, beat remaining cream until soft peaks form. Gradually fold through custard.
6.Divide half biscuit crumbs between 4 glasses. Layer evenly with fruit and custard mixtures. Top with remaining biscuit crumbs.
This is best assembled just before serving to keep the crumbs crisp.
Note
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