Rhubarb custards

Rhubarb custards

Smooth and creamy, classic baked custards are given a twist with our tangy compote.

By , 21 September 2015
Rhubarb custards
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.83 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 1532KJ 366KCAL
of your reference intake.
Typical energy values per 100g: 1532kJ/366kcal.
  • 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.