Dessertsbiggerbolderbaking5.0
Baked Custard with Roasted Rhubarb and Whiskey
Delight in this delectable Baked Custard with Roasted Rhubarb & Whiskey with creamy textures and an irresistible, sophisticated tang.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 10 min🔥 Cook: 1h 25m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking dish
- oven
- bowl
- whisk
- baking sheet
📝 Preparation Steps
1
Make the Custard
2
Preheat the oven to 300°F (150°C) and place a 9 inch baking dish inside a larger roasting pan and set aside.
3
Fill a kettle with water and bring to a boil.
4
In a large bowl, whisk the egg yolks, sugar and cornstarch together.
large egg yolks (, room temperature)10(16 oz/450 g) rhubarb, cut into 4-inch (10 cm) pieces1 lbcornstarch2 tablespoons
5
Pour in the cream and whisk until smooth. Pass the custard through a sieve to remove any lumps.
6
Pour into the baking dish and grate a little fresh nutmeg on top.
7
Place the roasting pan with the custard dish in the oven and pour hot water from the kettle into the roasting pan to come halfway up the sides of the custard dish.
8
Bake for ⏱️ 55 - 65 minutes, until set but still a bit wobbly in the center. Let cool in the water bath to room temperature, about ⏱️ 2 hours.
9
Roast the Rhubarb
10
Just before serving, preheat the oven to 350°F (180°C).
11
In a large bowl, toss the rhubarb with the sugar, vanilla bean paste and ¼ cup (2 fl oz/60 ml) whiskey.
(16 oz/450 g) rhubarb, cut into 4-inch (10 cm) pieces1 lbvanilla bean paste1 tablespoon
12
Spread onto a rimmed baking sheet and roast for ⏱️ 20 - 25 minutes, until softened and the sugar is beginning to lightly caramelize.
13
Carefully transfer the rhubarb and any syrup in the pan to a bowl and pour in the remaining ¼ cup (2 fl oz/60 ml) whiskey.
14
Serve scoops of custard topped with some of the roasted rhubarb. Store leftovers in the refrigerator for up to 2 days.
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