Custard baked in shredded filo with poached rhubarb
Gemmayze St restaurant's head chef Samir Allen shares his recipe for silky baked custard encased in crisp filo pastry and topped with poached rhubarb. A delicious dessert for any occasion
Ingredients
- Custard
- 1 litre milk
- 150 gram sugar
- 4 eggs
- 8 egg yolks
- 50 gram cornflour
- Poached rhubarb
- 4 stems rhubarb, trimmed and cut into 5cm batons
- 100 gram sugar
- 2 star anise
- 2 sprigs thyme
- 1 vanilla pod, split
- 100 millilitre water
- To assemble
- 750 gram kataifi shredded pastry (see recipe tip)
- 500 gram melted butter
- edible petals (optional)
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