Baked Vanilla & Ginger Custard with Stem Ginger Rhubarb
Baked Vanilla & Ginger Custard with Stem Ginger Rhubarb This is an old-fashioned, comforting baked custard with a twist.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Baking dish
- Roasting pan
- Fine-mesh sieve
- Sifter
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
Ingredients
- 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
- 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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