Mille Feuille With Rhubarb And Custard Cream

Cooking with Paula McIntyre · Jun 11, 2026 · 6m

Recipe

Custard Cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour 250ml double cream Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill. Whip the cream to stiff peaks and fold in the custard.

Poached rhubarb 4 thin sticks rhubarb, cut into 2cm pieces 75g castor sugar 150ml water

Place the sugar and water in a saucepan and simmer until sugar has dissolved. Add the rhubarb and…