custard

Nigella Lawson’s rhubarb and custard trifle layers vermouth-soaked sponges, roasted pink forced rhubarb, homemade vanilla custard and softly whipped cream in one glass bowl. The rhubarb roasts at 200°C (180°C fan) for 30 minutes, the custard takes about 5 minutes on the hob, and the assembled trifle chills overnight. The recipe comes from Cook, Eat, …