Baked Custard with Rhubarb and Shortbread

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

(Serves 4)

 

Ingredients

 

For the Baked custard

35 ml milk

375 ml double cream

1 vanilla pod, seeds scraped

6 egg yolks

20g caster sugar

 

Shortbread

175g butter

60g caster sugar

1 tsp vanilla extract

190g plain flour

45g cornflour

 

Poached rhubarb baton

300g sticks of rhubarb, washed and cut into 3 inch battons

45g caster sugar

 

Method

1. 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.
2. 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 .
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.