Sunday, 15 March 2015

Rhubarb & Custard Pudding

Rhubarb and Custard Pudding, Mean Mother Cooker


This is Annabel's Rhubarb & Custard Pudding that's a true favourite in our household! Annabel is my sister and is our dessert guru. The kids love this dessert too, although they do like to mix everything together to make a pink fool! It has the texture of a creme brûlée without the sugar topping. This would be great with a crisp biscuit too.


You must try this out when Yorkshire rhubarb is in season. The pink appearance and tender stems are truly lovely in this pud. It's worth getting a lot and freezing it for use later on because you are bound to want this rhubarb all year round!



Rhubarb and Custard Pudding

Serves 4
Custard:
500ml double cream
5 medium eggs
100g caster sugar

Rhubarb Compote:
750g of forced rhubarb, chopped into 4inch pieces
½ bottle of orange muscat
zest of one orange
1 vanilla pod
150g caster sugar

For the custard:
    Preheat the oven to 170°C / 150°C fan.
    Place the cream in a pan and bring to the boil. Turn off the heat and let it rest for at least 5 minutes. Whisk together 5 egg yolks with the sugar and slowly add the cooled cream. Pass the mixture through a sieve.



For the rhubarb compote:
Preheat the oven to 200°C / 180°C fan. Put all the ingredients in a shallow baking dish. Place the dish in the oven and bake for 20 minutes. Cool in the fridge.

Place four ramekins in a roasting tray and fill 1/5 full with rhubarb and then carefully top up with custard. 

Pour a little cold water into the bottom of the roasting tray (to prevent the ramekins cracking) then place in the oven and pour boiling water into the tray to create a hot water bath. Bake the custards for 20 minutes. When done they should be slightly wobbly in the middle. Cool in the fridge for 1 hour.


Rhubarb and Custard Pudding, Mean Mother Cooker

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