Recipe Baked Custard with Roasted Rhubarb

This custard and roasted rhubarb dessert is a delicious twist on the classic rhubarb and custard dessert. The custard is baked in a cake tin and then sliced ​​once cooled. It's a little sweet, very creamy, and super smooth. The added roasted rhubarb brings an extra depth of sweet/sour and fruity deliciousness. Although this recipe is perfect as is, you can also add a little crunch if you like by adding a few spoonfuls of granola or crushed meringues.

INGRÉDIENTSBaked Custard

• 500 grams of cream
• 50 grams of caster sugar
• 100 grams of egg yolks
• 1 teaspoon of vanilla paste or extract

Roasted Rhubarb

1. 300 grams of washed and chopped rhubarb
2. 70 grams of caster sugar

PRÉPARATIONRoasted Rhubarb

1. Preheat the oven to 170°C (340°F) or 160°C (320°F) if using a fan oven.
2. Cut the rhubarb into small pieces and place it in a roasting pan. Sprinkle it with caster sugar and cover the entire pan with aluminum foil.
3. Roast the rhubarb for 10 to 20 minutes (the time depends on the size of the pieces) until barely tender. To check if the rhubarb is cooked, pierce it with a sharp knife. If it pierces easily, it is cooked. Remove it from the oven and let it cool.

Baked Custard

1. Start by adding the cream, sugar, and vanilla to a deep-sided saucepan or frying pan.
2. Heat over medium heat until the custard is close to boiling; you will begin to see small bubbles forming. Remove from heat and immediately add the egg yolks, whisking briskly.
3. Carefully pour the hot custard into a bowl or container, straining it through a sieve to remove any lumps or overcooked eggs. Place plastic wrap or plastic wrap directly on the surface of the hot custard to prevent a crust from forming.
4. Chill for at least 1 hour. For best results, refrigerate overnight, but you can also bake it the same day.
5. Preheat the oven to 120°C (240°F) or 110°C (220°F) if fan-assisted.
6. Carefully line the cake tin with aluminum foil, pressing gently on the corners to avoid tearing. Whisk the cooled custard to ensure the vanilla is evenly distributed and pour the custard into the lined cake tin.
7. To eliminate bubbles, you can use a blowtorch briskly, passing the flames quickly over the surface of the custard.
8. Place the cake tin in the large shallow dish. Carefully pour water into the dish, avoiding the cake tin, until the water reaches about halfway up the cake tin.
9. Bake for 1 hour, until the custard is firm and no longer runny when stirred thoroughly.
10. Let cool for a few minutes before removing the cake pan from the water and letting it cool completely.
11. Once cooled, place it in the refrigerator for an hour, or overnight if possible if you wish to slice it. You can also serve it by the spoonful.
12. To serve, add a slice to a plate and add one or two large tablespoons of roasted rhubarb.
13. Leftovers can be stored in the refrigerator, well wrapped or in an airtight container, for up to 3 days.