Baking custard low and sluggish is an effective way of reworking one thing so simple as good milk, cream, eggs and sugar right into a dessert that may make you wish to cling on to that spoon for so long as attainable, so brace your self. A basic pairing is with wonderful Yorkshire pressured rhubarb (which we’re so fortunate to have within the UK); the 2 work brilliantly collectively, with the sharpness of the rhubarb contrasting with the silkiness of the custard. At any time when I’ve labored in eating places, something with rhubarb and custard would at all times be the primary to promote out – and for good cause.

Baked custard with roast rhubarb

Prep 15 min
Macerate 30 min
Cook dinner 1 hr 15 min
Chill 1-2 hr
Serves 3-4

For the custard
300ml double cream
200ml complete milk
120g caster sugar
vanilla pod
120g egg yolk
1 pinch salt

For the rhubarb
200g pressured rhubarb, washed, trimmed and minimize into 5cm items
55g caster sugar
Juice of ½ lemon

Put the rhubarb in a big, deep roasting tin with the sugar and lemon juice, combine together with your arms till properly coated. Ideally, you need the rhubarb to take a seat in a single single layer within the tray, so unfold it out and put aside to macerate for half an hour.

Warmth the oven to 190C (170 fan)/gasoline 5, then roast the rhubarb for 10-Quarter-hour. Regulate it, although – you need the rhubarb to melt barely however keep its. Take away from the oven (bear in mind it should stick with it cooking for 5 minutes as soon as it’s out) and go away to take a seat for a number of hours.

Now, make the custard. Decrease the oven to 150C/300F/gasoline 2 – if attainable, it’s finest to not use a fan oven, as a result of it may be a bit harsh for one thing this delicate and can generally make for an uneven prime, too. Heat the cream, milk and half the sugar along with the vanilla pod. In a bowl, whisk the egg yolks with the remaining sugar by hand, pour within the warmed cream combination and stir with a whisk. Return the custard combination to the pan and, over a low warmth, stir continuously with a spatula till it’s roughly 80C.

Add a pinch of salt, take away and discard the vanilla pod and take off the warmth. Boil the kettle.

Pour the custard right into a ceramic dish that may maintain 800ml liquid (I used an 18cm x 23cm oval one) and canopy the highest with clingfilm, ensuring it doesn’t contact the custard.

Put the dish into a bigger dish or roasting tin and slide it into the oven. Pour the new water from the kettle into the bigger dish to come back midway up the perimeters of the custard dish, and bBake for 35-40 minutes, till the center is jiggly.

Rigorously take away the clingfilm, go away to chill for an hour, then put within the fridge to relax utterly. Benefit from the custard chilly with the rhubarb. Any leftover rhubarb will preserve in an hermetic container within the fridge for 3 days.


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