Rhubarb and custard croissant pudding
Bookmark this delish recipe under spring baking projects
The nostalgic flavours of rhubarb and custard are given a grown‑up glow up in this spring croissant recipe from St. Ewe Eggs and Jade Berry of Naughty Nonnas in Cornwall
Serves 6-8
Oven temp 180°C
For the custard
St. Ewe Rich Yolk Eggs 4, yolks
Dark muscovado sugar 50g
Cornflour 2 tsp
Vanilla bean paste or maple syrup 2 tbsp
Whole milk 700ml
Double cream 200ml
Cornish sea salt a pinch
For the pudding
Forced rhubarb 400g
Caster sugar 120g
Oranges 2, zest and juice
Croissants 6–8
Icing sugar 2 tbsp (for dusting)
Butter a knob (for greasing)
Custard (see recipe)
- For the custard: in a large bowl, slowly whisk the egg yolks and muscovado sugar. Once combined, add the cornflour and vanilla or maple syrup, then mix together.
- In a small non‑stick saucepan, mix the milk and cream and bring to a gentle boil. Remove from the heat and very slowly pour into the egg mixture, a little at a time, whisking continuously to prevent scrambling.
- Pour the mixture back into the saucepan. Whisk continuously over a low heat for 6–8 minutes until the mixture starts to thicken. Do not let it boil, as this will scramble the custard.
- Stir in the sea salt and remove from the heat.
- For the pudding: preheat the oven to 200C/180C fan / gas mark 6.
- Roughly cut the rhubarb into 6cm chunks and place them in a baking tray. Add 50g of caster sugar and half the orange zest, then squeeze over the juice of 1 orange. Toss everything to coat the rhubarb in the sugary orange juice. Arrange in a single layer, cover with foil, and roast for 15 minutes, then remove from the oven.
- Reduce the oven temperature to 180C/160C fan / gas mark 4. Grease a baking dish with butter and spread a thin layer of custard on the base.
- Slice the croissants in half, lengthways, and arrange in the dish, cut side up. Spoon over half the roasted rhubarb, avoiding too much syrup (save the rest for later). Top with the remaining croissants, cut side down.
- Pour the custard mixture over the croissants, leaving the tops exposed to create a crispy texture alongside the soft custardy layers.
- Scatter the remaining rhubarb over the top and let the pudding sit for 30 minutes so the croissants can soak up the syrup and custard.
- Bake for 20 minutes, or until the pudding has a golden colour.
- Spoon over the remaining rhubarb and syrup. Grate over the zest of the remaining orange and finish with a dusting of icing sugar.
You will need
For the custard
St. Ewe Rich Yolk Eggs 4, yolks
Dark muscovado sugar 50g
Cornflour 2 tsp
Vanilla bean paste or maple syrup 2 tbsp
Whole milk 700ml
Double cream 200ml
Cornish sea salt a pinch
For the pudding
Forced rhubarb 400g
Caster sugar 120g
Oranges 2, zest and juice
Croissants 6–8
Icing sugar 2 tbsp (for dusting)
Butter a knob (for greasing)
Custard (see recipe)
Method
- For the custard: in a large bowl, slowly whisk the egg yolks and muscovado sugar. Once combined, add the cornflour and vanilla or maple syrup, then mix together.
- In a small non‑stick saucepan, mix the milk and cream and bring to a gentle boil. Remove from the heat and very slowly pour into the egg mixture, a little at a time, whisking continuously to prevent scrambling.
- Pour the mixture back into the saucepan. Whisk continuously over a low heat for 6–8 minutes until the mixture starts to thicken. Do not let it boil, as this will scramble the custard.
- Stir in the sea salt and remove from the heat.
- For the pudding: preheat the oven to 200C/180C fan / gas mark 6.
- Roughly cut the rhubarb into 6cm chunks and place them in a baking tray. Add 50g of caster sugar and half the orange zest, then squeeze over the juice of 1 orange. Toss everything to coat the rhubarb in the sugary orange juice. Arrange in a single layer, cover with foil, and roast for 15 minutes, then remove from the oven.
- Reduce the oven temperature to 180C/160C fan / gas mark 4. Grease a baking dish with butter and spread a thin layer of custard on the base.
- Slice the croissants in half, lengthways, and arrange in the dish, cut side up. Spoon over half the roasted rhubarb, avoiding too much syrup (save the rest for later). Top with the remaining croissants, cut side down.
- Pour the custard mixture over the croissants, leaving the tops exposed to create a crispy texture alongside the soft custardy layers.
- Scatter the remaining rhubarb over the top and let the pudding sit for 30 minutes so the croissants can soak up the syrup and custard.
- Bake for 20 minutes, or until the pudding has a golden colour.
- Spoon over the remaining rhubarb and syrup. Grate over the zest of the remaining orange and finish with a dusting of icing sugar.
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