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- 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
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.
Meanwhile, put the rhubarb in a roasting tin in one layer.
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.
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.
Cook in the oven for 30-35 minutes or until just set. Pile a little rhubarb compote on each and serve the rest separately.