Rhubarb And Custard

The custard in this recipe is quite heavy as it contains flour. Typically, it is used as a base for a tart. I selected it as my husband has an intense dislike for gelatinous/eggy custard-I’m hoping this style might change his mind.

For the Rhubarb
-Roast as in preceding recipe. Drain well.

For the custard:

1 cup caster sugar
5 egg yolks at room temperature
2/3 cup quick mixing flour (I use Wondra)
2 cups boiling milk
1 tablespoon butter
2 teaspoons vanilla extract

Optional sauce:

The leftover rhubarb can be put through the food processor with a handful of frozen raspberries to puree. It has an intense colour and pairs nicely with the rhubarb sorbet as well.

In a large bowl, beat the egg yolks whilst gradually adding the sugar. Beat until pale yellow and forms a ribbon when dropped from the whisk.

Beat in the flour.

Slowly add the boiling milk-continue whisking. Transfer to a heavy enamelled pot and bring to a boil over medium heat. KEEP WHISKING! The sauce will form lumps, but they will dissolve as it boils. Keep moving the whisk across the bottom to prevent scorching. After custard boils, reduce heat to low and cook 2-3 more minutes until thick. Remove from heat. Beat in butter and vanilla.

In ramekins, cover bottom with cut-up, roasted rhubarb. Cover with custard and top with additional rhubarb. Chill well before serving.