Recipe By : Roz
Categories : Desserts
250 grams rhubarb -- cut into chunks
150 grams caster sugar
4 eggs
2 egg yolks
500 mls milk
25 mls single cream
2 vanilla pods (or equivalent in real vanilla essence)
knob of butter
extra sugar to taste
Keeping the chunks whole, soften the rhubarb in the butter and add sugar to taste.
Allow to cool after draining through a sieve.
Heat the drained liquid and a little water (totalling 150 mils) in a saucepan with 125 grams of the sugar until the sugar has melted, boil until golden brown, take off the heat and allow to turn a darker brown in the pan; divide by pouring into the bottom of 6 ramekin dishes.
Allow to cool and place a few pieces of rhubarb in each dish.
Slowly warm (not boil) the milk and cream with the split vanilla pods (grains from inside scraped into the milk), add 25 grams sugar, remove from the heat.
Pour the heated milk mixture a little at a time onto the beaten eggs and yolks, continue whisking until well mixed.
Strain and then pour carefully onto the caramel and rhubarb (over the back of a spoon to stop it mixing in)
Bake for approximately 40 minutes at 170C in a bain marie.
The custard should be gently set rather than solid. Refrigerate to cool.
Source: "Roz"
