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Rhubarb & custard pots with rosemary crumble

Rhubarb & custard pots with rosemary crumble

By Mia Pakpoom
25’ Prep time
65’ Cook time
90’ Total time
572 Calories
1 Serving

Summary

These delightful individual puds by chef tommy banks make for the perfect after-dinner treat. * recipes containing lightly cooked duck eggs are not suitable for pregnant women, elderly people or those with weak immune systems.
Mia Pakpoom 0 Followers

Step by Step

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Step 1

Preheat the oven to 140˚C, gas mark 1. Toss the rhubarb with the sugar in a medium pan and cook over a low heat for 3-4 minutes until the rhubarb releases its juices. Turn up the heat and bubble for 5-6 minutes until it is a sticky compote. Set aside to cool a little.
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Step 2

For the custard, slowly bring the cream to a simmer in a medium pan. Meanwhile, in a mixing bowl, beat the egg yolks with the sugar until pale and creamy. Slowly whisk the hot cream into the egg mixture until combined. Set the custard aside to settle for 10 minutes.
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Step 3

Boil a kettle. Divide the compote between 4 ramekins and smooth it over the bases. Put the ramekins in a deep roasting tin. Skim and discard any froth from the custard, then pour it into the ramekins, over the compotes. Pour boiling water around the ramekins until it reaches halfway up. Cook for 30 minutes or until the custard is just set with a slight wobble in the middle. Leave to cool to room temperature, then put in the fridge to set overnight.
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Step 4

Meanwhile, put all the ingredients for the crumble in a food processor and whizz together until it forms a smooth paste. Wrap in cling film and put in the fridge for 20 minutes to set. Preheat the oven to 160˚C, gas mark 3. To finish the crumble, use a cheese grater to shave the cold paste onto a parchment-lined baking tray. Cook for 10 minutes then stir and break up the crumble with a fork. Return to the oven for 8 minutes more or until golden brown. Allow to cool. Serve the custard pots with a generous topping of crumble.

Ingredient

  • Plain flour
    Plain flour
    35 grams
  • Double cream
    Double cream
    200 mls
  • Unsalted butter
    Unsalted butter
    35 grams
  • Baking powder
    Baking powder
    0.5 tsp
  • Ground almonds
    Ground almonds
    30 grams
  • Golden caster sugar
    Golden caster sugar
    35 grams
  • Light brown soft sugar
    Light brown soft sugar
    20 grams
  • Rosemary
    Rosemary
    0.5 tsp
  • Forced rhubarb
    Forced rhubarb
    250 grams
  • Maldon sea salt
    Maldon sea salt
    0.25 tsp
  • Duck eggs
    Duck eggs
    2
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