Are you ready to tantalize your taste buds with a dessert that's both refreshingly tart and wonderfully creamy? Then look no further! This rhubarb custard recipe is a true masterpiece of homemade cooking, perfect for a delightful spring or summer evening. It's surprisingly easy to make, even for those new to baking, and the result is a delicious dish that will impress your family and friends. Get ready for a taste sensation!
Ingredients:
This recipe makes enough rhubarb custard for 4 servings.
For the Rhubarb Filling:
- 400g rhubarb, trimmed and chopped into 1-inch pieces
- 100g caster sugar
- 1 tbsp water
- 1 tsp vanilla extract
For the Custard:
- 500ml whole milk
- 100g caster sugar
- 4 large egg yolks
- 2 tbsp cornflour
- 1 tsp vanilla extract
Equipment:
- 1 medium saucepan
- 1 ovenproof dish (approximately 1.5 litres)
- Whisk
- Baking sheet
Instructions:
Preparing the Rhubarb Filling:
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4).
- In the saucepan, combine the chopped rhubarb, sugar, and water. Gently simmer over medium heat for about 8-10 minutes, or until the rhubarb softens and releases its juices. Stir occasionally to prevent sticking.
- Remove from the heat and stir in the vanilla extract. Set aside to cool slightly.
Making the Custard:
- In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
- Gradually whisk in the cornflour until fully incorporated. This ensures a smooth, lump-free custard.
- In the saucepan, heat the milk gently until it's just simmering. Do not boil.
- Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking continuously to temper the eggs and prevent scrambling. This is a crucial step for a silky smooth custard.
- Gradually pour the remaining hot milk into the egg yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a whisk, until the custard thickens enough to coat the back of a spoon. This will take around 2-3 minutes. Do not boil.
- Remove from the heat and stir in the remaining vanilla extract.
Assembling and Baking:
- Pour the slightly cooled rhubarb filling into your ovenproof dish.
- Carefully pour the custard over the rhubarb, ensuring it's evenly distributed.
- Place the ovenproof dish onto a baking sheet (this catches any spills).
- Bake in the preheated oven for 20-25 minutes, or until the custard is set and lightly golden around the edges.
- Remove from the oven and let it cool completely before serving. The custard will continue to set as it cools.
Tips for the Best Rhubarb Custard:
- Don't overcook the rhubarb: Overcooked rhubarb can become mushy. Aim for a tender but still slightly firm texture.
- Temper the eggs carefully: This prevents the eggs from scrambling and ensures a smooth custard.
- Stir constantly: This prevents lumps and ensures even cooking.
- Don't boil the custard: Boiling the custard can cause it to curdle.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the rhubarb filling for an extra layer of warmth and flavor.
- Use different types of fruit: Strawberries or raspberries would also make a delicious filling.
- Add a crumble topping: For a more comforting dessert, top with a buttery crumble before baking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 6g
- Fat: Approximately 18g
- Carbohydrates: Approximately 45g
This easy recipe for rhubarb custard offers a delightful balance of sweet and tart flavors, making it a perfect ending to any meal. Enjoy this simple yet elegant dessert – a truly delicious treat!