Baked custard with rhubarb
I love crème brulee and this is essentially just a very large one. Adding gelatine obviously helps it keep its shape so that it is easy to portion for big numbers and sherbety rhubarb is the perfect foil for the sweet creamy baked custard. Unfortunately for the old waistline I tend not to do things in halves and this is made with lots of sugar, egg yolks and double cream- but those are the things that make it so good. Ingredients:
6 egg yolks
1 pint of double cream
4 oz of caster sugar
1 tsp of vanilla paste or 1 vanilla pod
6 sticks of rhubarb
A splash or orange juice
And a little more sugar
Whisk the egg yolks with 4 oz of caster sugar until thick, pale and doubled in size. Heat cream and vanilla over a low heat till just simmering. Pour the cream over the egg yolks and whisk briskly, tip all of it back in the pan and heat through, stirring constantly till thick. Make up the gelatine according to the instructions and add to the custard. Poor mixture into a round pie dish, lined with baking paper and place the dish into a baking tray filled with a half inch of hot water. Bake for half an hour or till browned on top. Allow it to cool and chill in the fridge for a couple of hours to make it easier to slice.
Cut the rhubarb into chunks; add the orange juice and sugar to taste. Stew for forty minutes until soft.
When everything is ready, serve the rhubarb on top of your baked custard and cut into slices. You can serve it warm too which is nice but it won’t hold its shape. If I had had half an inclination I would have made some nice caramel shards by melting sugar and cooling it on baking paper to add to the top, I think it would give it a good crunch.