Ingredients
- 1 ½ cups (200g) rhubarb, cut into 1cm pieces
- 2 tbsp brown sugar
- 1 tsp mandarin zest
- 2300ml thickened cream
- 1 vanilla bean, split lengthways
- 4 large egg yolks
- 2 tbsp caster sugar, plus ¼ cup extra
- ½ tsp ground ginger
Rhubarb Mixture
Custard
Serves/Makes: 4
Preparation Time: 15 mins
Cooking Time: 55 mins + refrigerate 2 hours
Method
1. In a medium saucepan, combine rhubarb, brown sugar, and mandarin zest. Cook on medium heat for 10 minutes. Cook while stirring until mix reaches a jammy consistency. Divide the mixture between four 200ml capacity ramekins. Set aside
2. Place cream in a small saucepan, scrape vanilla seeds from the pod, and add to cream. Mix over medium heat. As soon as contents come to the boil, remove from heat.
3. In a medium mixing bowl, whisk yolks and 2 tablespoons of sugar. Slowly add cream to egg mixture, whisking well to combine. Strain through a fine sieve into a jug and use a spoon to remove any air bubbles.
4. Preheat the oven on steam function at 90°C. Divide egg mixture between ramekins, using the back of a spoon to assist with pouring. Cook for 30 minutes or until there is a slight wobble in the center when gently shaken. Refrigerate until firm, about 2 hours.
5. Combine ginger and extra sugar. Divide between ramekins and spread evenly over the top. Use a blow torch to caramelise the sugar and create a brulee crust.
Recipe Notes
If you do not have a blowtorch, you can brulee the top of custard under an oven grill. Using the back of the spoon for pouring will help to spread the mixture evenly without disturbing the jam as well as avoiding air bubbles. Conventional oven instructions: cook custard at 85°C on fan forced (no steam) for 1 hour and 10 minutes.
Recipe presented by Nadia Fonoff using
Siemens 60cm IQ700 Studioline Ecoclean Combi-Steam Built-In Oven
