Strawberry with Silky Custard (สตรอว์เบอร์รี่หน้าคัสตาร์ด)

1.To make custard, beat egg yolks with sugar until well combined. Add cornstarch and all-purpose flour. Continue beating until smooth. Add milk and cook over medium heat, stirring constantly until thickened.

2.Divide the custard into two portions. In one portion, add matcha powder and butter mix until dissolved. In the other portion, add cocoa powder, mix and add butter until dissolved. Cover each mixture with a plastic wrap, and refrigerate.

3.Make chocolate cornflakes by melting dark chocolate, then adding cornflakes. Stir until well coated. Spread the mixture on a silicone mat and let it set for about 3 minutes until the chocolate is about 90% set. Transfer to a mixing bowl, add cocoa powder, and toss until dry. Add cornflakes into a large strainer and lightly shake to remove any excess cocoa powder.

4.Serve fresh strawberries with matcha and cocoa custard, sprinkled with cocoa cornflakes.