Mille Feuille With Rhubarb And Custard Cream

Mille Feuille With Rhubarb And Custard Cream

From Cooking with Paula McIntyre by BBC Radio Ulster

June 11, 2026 · 7 min

About this episode

In this episode, Paula McIntyre shares a recipe for Mille Feuille with rhubarb and custard cream.

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 grenadine and gently simmer until just done – keep an eye to make sure it doesn’t over cook. Cool. Pastry Crisp 1 pack ready rolled puff pastry Icing sugar for dusting Line a baking tray with parchment paper and set oven to 180oc. Dust over the top with icing sugar evenly with a sieve. Place another sheet of parchment on top and then top with a baking tray. Bake for about 15 minutes or until pastry is crisp and golden. Divide into 8 rectangles with a serrated knife. To assemble 250ml double cream whipped Fold the custard into the cream. Spoon a quarter onto 4 of the pastry crisps. Top with…

People in this episode

Host: Paula McIntyre

Topics covered

  • dessert
  • recipe
  • cooking
  • baking
  • rhubarb
  • custard

Keywords

  • Mille Feuille
  • Custard Cream
  • rhubarb
  • recipe
  • baking
  • dessert

Mentioned in this episode

Products: Mille Feuille, Custard Cream, rhubarb, double cream, puff pastry, icing sugar

Places: UK

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