Rain rain go away. It’s the kind of weather where you’re not quite sure if you want to serve your guests a warming, wintery dessert or a light, fruity and more seasonal option (it is supposed to be summer after all). Luckily for you this recipe is a mixture of both! Rhubarb season is nearly over so make the most it and give this tasty option a try.
Another delicious creation from our Chalet Cook Book.
Baked Custard with Rhubarb and Shortbread
For the Baked custard
35 ml milk
375 ml double cream
1 vanilla pod, seeds scraped
6 egg yolks
20g caster sugar
60g caster sugar
1 tsp vanilla extract
190g plain flour
Poached rhubarb baton
300g sticks of rhubarb, washed and cut into 3 inch battons
45g caster sugar
- To make the shortbread: preheat the oven to 160 degrees C. Cream the butter, sugar, and vanilla extract together in a mixing bowl until light and fluffy. Gently mix in the flours until just combined.
- Once the mix has formed a smooth dough, shape into a ball, wrap in cling film and put in the fridge to rest for approximately 20 minutes. Then, on a lightly floured surface, roll out to 1cm thick and cut into finger shapes about 7 x 2.5 cm .
- Transfer the shortbread fingers onto a lined baking tray. If the dough feels very soft before baking, place back into the fridge to chill and firm up to 10-15 minutes to help hold its shape. Bake in the oven for 10-12 minutes until golden. Leave to cool on a wire rack.
- To make the baked custards: reduce the oven to 95 degrees. Place the milk, cream and vanilla into a pan and bring to a simmer.
- Meanwhile, thoroughly whisk the egg yolks and sugar until thick, pale and creamy. Remove the hot cream mixture from the heat and slowly pour into the yolks while whisking. Use a ladle to skim off any bubbles that rise to the surface.
- Pour into ramekins or kilner jars. Place the ramekins on a tray and into the oven for 30-45 minutes, until the custard is just set and has a slight wobble to it. Once the custards are set remove from the oven and let cool in the fridge until nearly ready to serve.
- To make the rhubarb batons: put the rhubarb in sealable freezer bag with the sugar and seal tightly so is watertight. Place the bag in a pan of simmering water (80 degrees C) until tender, but still holding its shape, approx. 15-20 mins.
To Serve: sprinkle sugar on the baked custard and blow torch the sugar until you have a nice caramel colour – or alternatively you can pop them under a hot grill. Place the rhubarb batons o the place with your shortbread and baked custard.