Set Custard with Rhubarb by Thomas Straker

From Thomas Straker’s cookbook Food You Want to Eat, this Set Custard with Rhubarb is a beautifully simple dessert. Creamy, gently set vanilla custard meets tart, stewed rhubarb for a perfectly balanced, elegant finish — comforting yet refined, just as the book promises.
Cooking Time
40
Portions
2

Ingredients

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For the custard

  •   Vanilla Pod
  • ml Double Cream
  • g Egg Yolks
  • g Caster Sugar

For the rhubarb

  • g Firced Rhubarb, cut into chunks
  • g Caster Sugar
  •   Finely grated Zest and juice of 1 blood orange, plus more zest to serve

Method


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  • 1

    Step 1

    The day before you serve the pudding, cut the vanilla pod in half lengthways and scrape out the seeds, then put both the pod and seeds in a large saucepan with the cream. Set over a medium heat and gently bring to the boil. In a large bowl, whisk the egg yolks with 75g of sugar until well combined and thickened.
  • 2

    Step 2

    Once the cream is boiling, slowly pour it over the egg yolk mixture, whisking continuously. Once combined, return the custard to the pan and heat gently until it reaches 86°C on a probe thermometer, stirring all the time. Remove the vanilla pod.
  • 3

    Step 3

    Transfer the custard to a high-speed blender and blitz, then pass it through a fine sieve into a container. Cover the surface of the custard with clingfilm to prevent a skin from forming, then put it in the fridge to set for a minimum of 3 hours, or ideally overnight.
  • 4

    Step 4

    To prepare the rhubarb, preheat the oven to 180°C/160°C fan. Put the rhubarb, sugar, orange zest and juice in an ovenproof dish just big enough to fit the rhubarb pieces in a single layer. Toss together gently, then roast in the oven for 15–20 minutes until the rhubarb is tender but still holding its shape. Remove and leave to cool.
  • 5

    Step 5

    Serve the set custard with the roasted rhubarb and its juices alongside, with a final grating of blood orange zest.

Ingredients

  • 1 Vanilla Pod
  • 500 ml Double Cream
  • 150 g Egg Yolks
  • 75 g Caster Sugar
  • 300 g Firced Rhubarb, cut into chunks
  • 60 g Caster Sugar
  • Finely grated Zest and juice of 1 blood orange, plus more zest to serve