Baked Custard and Roasted Rhubarb
A deliciously creamy and soft baked custard served with roasted rhubarb
Equipment
- 1 saucepan or deep sided pan
- 1 Whisk
- 1 Small mixing bowl
- 1 ladle
- 1 Sieve
- 1 8 inch (20cm) cake tin
- 2 deep sided baking tray one should be bigger than the cake tin
- 1 blow torch optional
Ingredients
Baked Custard
- 500 grams cream
- 50 grams caster sugar
- 100 grams egg yolks
- 1 tsp vanilla paste or extract
Roasted Rhubarb
- 300 grams rhubarb washed and chopped
- 70 grams caster sugar
Instructions
Roasted Rhubarb
- Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Cut the rhubarb into small chunks and place into a baking tray. Sprinkle the caster sugar over it and cover the whole tray with tinfoil.
- Roast the rhubarb for 10-20 minutes (time depending on how big the chunks are) until barely soft. To check if the rhubarb is done, poke it with a sharp knife, if it presses in easily, it's cooked. Remove from the oven and leave to one side to cool.
Baked Custard
- Begin by adding the cream, sugar and vanilla to a saucepan or deep sided pan.
- Heat on a medium heat until the cream is close to boiling, you will start to see small bubbles forming. Remove from the heat and immediately add in the egg yolks and whisk briskly.
- Carefully pour the hot custard into a bowl or container through a sieve to remove any lumps or overcooked egg. Place cling film or plastic wrap directly onto the surface of the hot custard to prevent a skin forming.
- Allow to cool for at least 1 hour. For best results, place into the fridge overnight but you can also cook it the same day.
- Preheat the oven to 120°c (240°f) or 110°c (220°f) if fan assisted.
- Carefully line the cake tin with tinfoil, pressing the tinfoil into the corners gently so you don't tear it. Whisk the cooled custard to make sure the vanilla is equally distributed and pour the custard into the lined cake tin.
- To remove the bubbles, you can briskly use a blow torch by quickly brushing the flames over the surface of the custard.
- Place the cake tin into the larger deep tray. Carefully pour water into the tray, avoiding the cake tin, until the water reaches about halfway on the cake tin.
- Bake for 1 hour until the custard has firmed up and when carefully jiggled is not liquid anymore.
- Allow to cool for a couple minutes before removing the cake tin from the water and allowing to cool fully.
- Once cooled, place into the fridge for another hour or overnight if possilble if you want to slice it. You can also just spoon it out to serve.
- To serve, add a slice to a plate and add on a large spoonful or two of the roasted rhubarb.
- Leftovers can be kept in the fridge tightly wrapped or in an airtight container for up to 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.