Soft-set baked custard with vanilla rhubarb

Name: Soft-set baked custard with roasted whisky rhubarb recipe
Yield: 8
Ingredients: 10 egg yolks; 2 tbs cornflour; 1/3 cup (75g) caster sugar; 600ml thickened cream; 1/8 tsp freshly grated nutmeg; 1 bunch rhubarb, cut into 10cm pieces; 100g caster sugar; 1 vanilla bean, split, seeds scraped; 1/2 cup (125ml) whisky

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by Phoebe Wood

Jul 08, 2021

Ingredients (9)

10 egg yolks
2 tbs cornflour
1/3 cup (75g) caster sugar
600ml thickened cream
1/8 tsp freshly grated nutmeg

Roasted whisky rhubarb

1 bunch rhubarb, cut into 10cm pieces
100g caster sugar
1 vanilla bean, split, seeds scraped
1/2 cup (125ml) whisky

Method

1.

Preheat oven to 150°C. Whisk yolks, cornflour and sugar in a bowl until smooth.
2.

Place cream in a saucepan over medium-low heat and as soon as cream starts to bubble, gradually pour it into the egg mixture, whisking continuously but gently until combined. Strain through a fine sieve and into a 1.5L capacity baking dish and sprinkle over nutmeg evenly. Place in a large roasting pan and add enough boiling water to come halfway up the sides of the baking dish. Bake for 50 minutes or until set with a gentle wobble in the centre. Remove from oven and cool in the water to room temperature.
3.

For the roasted whisky rhubarb, increase oven to 180°C. Place rhubarb, sugar, vanilla and half the whisky in a roasting dish. Roast for 20-25 minutes until just softened. Remove from the oven and drizzle over remaining 1/4 cup (60ml) whisky. Spoon rhubarb over the custard to serve.