Baked Vanilla & Ginger Custard with Stem Ginger Rhubarb - Ainsley Harriott
Delightful baked custard with a twist of stem ginger and rhubarb, perfect for warming memories and cozy evenings. Enjoy!
Ingredients
- For the Custard
- 3 large eggs
- 1 egg yolk
- 50g caster sugar
- 1 tsp vanilla extract
- 250ml milk
- 200ml double cream
- zest of ½ orange
- 2–3 tbsp syrup from a jar of stem ginger
- ½ tsp ground ginger
- For the Stem Ginger Rhubarb
- 500g rhubarb, cut into 4cm lengths
- 2 pieces of stem ginger, thinly sliced
- 1 star anise (optional)
- zest and juice of 1 large orange
- 80g light brown or caster sugar
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