A simple baked custard is one of life’s little delights!  Whether encased in a crispy pastry crust, or just on its own, it’s a demonstration of how very few ingredients can be combined to make something truly delicious.  In this recipe we have served it with some simple preserved rhubarb to cut through the richness.  Serves 2

INGREDIENTS

  • 125ml whole milk
  • 125ml double cream
  • 1/2 tsp vanilla paste
  • 4 egg yolks
  • 45g caster sugar
  • grated nutmeg

For the rhubarb:

  • 400g pink rhubarb
  • 225g caster sugar
  • 225ml water
  • 1 cinnamon stick

 

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