Little Custard Pots with Sliced Oranges, Praline & Strawberry Sauce

Little Custard Pots with Sliced Oranges, Praline & Strawberry Sauce

1. Custard
2. Place the milk in a medium-sized saucepan.
3. Split the vanilla pod down the centre with a sharp knife and scrape the seeds into the milk, chuck in the pods too.
4. Place the pan over medium-high heat and bring just to boiling point, remove and set aside for 10 minutes.
5. Whisk the yolks, sugar and flour together until pale and thick.
6. Pour a little of the hot milk into this mixture and whisk to combine.
7. Gradually add the remaining milk, whisking as you go.
8. Return mixture to the saucepan and place over low heat.
9. Cook, stirring with a wooden spoon the whole time for about five minutes or until mixture coats the back of the spoon and has thickened up nicely.
10. Be careful not to cook the custard at too high a heat or for too long as it can curdle and become more like scrambled eggs than beautiful custard.
11. Pour into a big jug and place straight into the fridge where it will thicken up a little more on cooling.

1. Praline
2. Place the sugar in a small saucepan over medium heat and cook, swirling the sugar around the pan as it melts into a golden caramel.
3. Meanwhile line a baking tray with paper and scatter with the almonds.
4. Once the sugar is melted, pour over the almonds and leave to cool and harden, just five minutes or so should do it.
5. When the praline has set transfer to a food processor or mortar and pestle and blitz or bash until you have a fine-ish crumb.
6. Keep in an airtight container until needed.<br />TO SERVE<br />Divide custard into little glass jars or bowls, top with a drizzle of Barkers Strawberry Sauce, a sprinkling of praline and the orange slices.