Ainsley Harriott Baked Custard and Rhubarb | Good Mood Food
Ainsley Harriott's fragrant, vanilla and ginger-infused baked custard is served with tangy poached rhubarb. An easy and comforting dessert.
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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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