Recipes
Rhubarb custards
Smooth and creamy, classic baked custards are given a twist with our tangy compote.
Smooth and creamy, classic baked custards are given a twist with our tangy compote.
(1 votes)
Cook: 1 Hour
Serves: 4
Price: £1.83 per serving
Nutritional Information
Each 100g serving contains
Energy
1532kj
366kcal
1532kj
366kcal
18%
Fat
15.4g
15.4g
Med
22%
22%
Saturates
7.1g
7.1g
High
36%
36%
Sugars
46.8g
46.8g
High
52%
52%
Salt
0.3g
0.3g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1532kj/366kcal
Typical energy values per 100g:
1532kj/366kcal
Ingredients
1 vanilla pod
150ml single cream
250ml semi-skimmed milk
400g rhubarb, cut into 2cm pieces
150g caster sugar
2 level tbsp seedless raspberry jam
3 large eggs, plus 1 extra yolk
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Split the vanilla pod lengthways with a small knife, then place in a non-stick saucepan with the cream and milk. Heat until almost simmering and set aside to infuse for 15 minutes. Remove the pod.
2
Meanwhile, put the rhubarb in a roasting tin in one layer.
3
Sprinkle on 75g of the sugar. Cover with foil and bake for 30 minutes. Tip into a bowl and gently stir in the jam. Set aside.
4
Beat the eggs and yolk with the remaining sugar. Pour on the milk and cream in a thin stream, whisking all the time. Divide between 4 ramekins and place them in a roasting tin. Pour boiling water into the tin to come halfway up the ramekins.
5
Cook in the oven for 30-35 minutes or until just set. Pile a little rhubarb compote on each and serve the rest separately.