Elderflower custard slices with rhubarb
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Cooking tools:
- Saucepan
- Whisk
- Wooden spoon
- Measuring cup
- Kitchen scale
- Stove
- Piping bag
- Refrigerator
- Fork
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
- Chef's knife
- Cutting board
- Colander
- Pan
- Fine-mesh sieve
- Spoon
- Mixing bowl
- Plastic wrap
- Measuring spoon
Ingredients
- 1 ½ tbsp Maizena cornflour
- 1 tbsp sugar
- 40 g icing sugar
- 2 dl full-cream milk
- 2 fresh egg yolks
- 100 g butter
- 150 g plain greek yoghurt
- 200 g rhubarb
- 5 tbsp elderflower syrup
- 2 tbsp water
- 1 puff pastry dough, rolled into a rectangle
- 2 tbsp rolled oats
- 1 pinch salt
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