Baked custard and poached rhubarb

Use up the glut of rhubarb with this delicious dessert from Zack Hawke of The Mariners Public House in Rock
Baked custard

Crumble Cornish fairings over this delicious rhubarb and custard dish from Zack Hawke of The Mariners Public House for a light and summery dessert

www.themarinersrock.com

Serves    6

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For the baked custard:

  • Vanilla pod 1
  • Double cream 400ml
  • Whole milk 100ml
  • Egg yolks 8
  • Sugar 75g

For the rhubarb:

  • Rhubarb 500g, topped and tailed
  • Sugar 125g
  • Orange 1/2, zest and juice
  • Grenadine 15ml, optional
  1. Scrape the vanilla seeds from the pod, then add the scraped pod to the cream and milk and heat at a low temperature until just simmering.
  2. Mix the egg yolks, vanilla seeds and sugar until creamy, then slowly pour over the hot cream, mixing continuously. Remove the pod and discard.
  3. Pour 100g of the custard into 6 oven-proof dishes and bake in a bain-marie at 140°c / gas 1 for 30 minutes. Take out and cool, then place in the fridge until required.
  4. To poach the rhubarb, place in a baking dish and pour over the sugar, orange juice, zest and grenadine. Cover with a layer of parchment and bake at 90°c / gas ¼ for 45 minutes to an hour until tender.
  5. Leave rhubarb to cool in the cooking juices, then keep in the fridge.
  6. Serve with some of the rhubarb, diced, on top of the custard.

You will need

For the baked custard:

  • Vanilla pod 1
  • Double cream 400ml
  • Whole milk 100ml
  • Egg yolks 8
  • Sugar 75g

For the rhubarb:

  • Rhubarb 500g, topped and tailed
  • Sugar 125g
  • Orange 1/2, zest and juice
  • Grenadine 15ml, optional

Method

  1. Scrape the vanilla seeds from the pod, then add the scraped pod to the cream and milk and heat at a low temperature until just simmering.
  2. Mix the egg yolks, vanilla seeds and sugar until creamy, then slowly pour over the hot cream, mixing continuously. Remove the pod and discard.
  3. Pour 100g of the custard into 6 oven-proof dishes and bake in a bain-marie at 140°c / gas 1 for 30 minutes. Take out and cool, then place in the fridge until required.
  4. To poach the rhubarb, place in a baking dish and pour over the sugar, orange juice, zest and grenadine. Cover with a layer of parchment and bake at 90°c / gas ¼ for 45 minutes to an hour until tender.
  5. Leave rhubarb to cool in the cooking juices, then keep in the fridge.
  6. Serve with some of the rhubarb, diced, on top of the custard.
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We serve this with homemade gingerbread, but crumbling Cornish fairings over works just as well,'

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