Thu, 12 April 2018
Rhubarb Compote:
4-6 sticks rhubarb-sliced
100g caster sugar
1 tablespoon water
1 teaspoon grenadine syrup
Bring to the boil for 5-8 minutes. Allow to cool down.
Egg Custard:
4 egg yolks
350ml pouring cream
100g caster sugar
Method
Put the cream into a small saucepan and bring it to the boil.
Whisk the egg yolks and sugar together until they are light and creamy.
Pour the boiled cream in on the whisked eggs and sugar and whisk well until properly combined.
Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off.
Choose 6 large ramekins or 8 smaller ones and put a spoonful of the rhubarb compote on the bottom.
Carefully pour the egg custard onto the rhubarb (if you pour carefully you will get an even layer of custard without disturbing the rhubarb)
Place the ramekins in a deep roasting tray and fill it with water about 1/3 way up the side of the ramekins.
Bake at 120C for approx 40-50 minutes until set but still containing a slight wobble.
Refrigerate.
Glaze with a little brown sugar and then pop them under the grill or glaze with a chefs blowtorch and serve.
Wed, 4 March 2026
Chef: Simon O’Connell
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