Rhubarb & Custard


    Rhubarb & Custard

      , , ,

    December 5, 2017

    A new take on a classic flavour combination

    • Prep: 30 mins
    • Cook: 3 hrs 5 mins
    • Yields: 10 servings


    10 sticks of fresh rhubarb

    2 vanilla pods

    3 oranges

    200g sugar

    100g water

    5tbsp grenadine

    400g sugar

    200g trimoline

    35g milk powder

    680g egg yolk

    1800g whole milk

    1200g double cream

    4 vanilla pods

    6 coffee beans

    375g butter

    165g caster sugar

    540g plain flour

    500g whole milk

    500g double cream

    12 egg yolks (212g)

    180g sugar

    2 vanilla pods

    10 gelatine leaves (soaked in water)

    7. 50g egg whites

    8. 100g caster sugar

    9. ¼ tsp cream of tartare



    21. Firstly cut rhubarb into 2inch batons and put into a vac bag along with the water, sugar and grenadine.

    32. Cut down the vanilla pods and scrape out the seeds, put the pods and seeds into the bag.

    43. Using a peeler- peel 1 orange and remove the zest, then add to the rhubarb. Cut the oranges in half and squeeze all the juice into the bag.

    54. Vac the bag and then cook in a sous vide for 12-16mins at 74 degrees.

    65. Once cooked remove from the sous vide and leave to cool on side for 10 mins before placing into the fridge.


    86. Cut open the bags of rhubarb and using the liquid in the bag place in a pan with 200ml of 22% stock syrup, which consists of 44g of caster sugar and 156g of water. Once the syrup starts to form big bubbles cool then place in a bottle.


    107. 50g egg whites

    118. 100g caster sugar

    129. ¼ tsp cream of tartare

    1310. Using an electric whisk- whisk the egg white until foamy then add the cream of tartare, once at a stiff peak slowly add the caster sugar until the mixture is smooth and shiny.

    1411. Place in a piping bag and pipe small 1 inch round meringues on a silpat and place into a oven pre-heated at 73 degrees cook for at least 5 hours minimum or for best results overnight. The meringues will be glass like to touch.


    16500g whole milk

    17500g double cream

    1812 egg yolks (212g)

    19180g sugar

    202 vanilla pods

    2110 gelatine leaves (soaked in water)

    22In a pan bring the milk, cream and vanilla to the boil, whilst the mixture is coming to the boil whisk the yolks and sugar in a bowl. Once the milk/cream has boiled add half to the egg mix and whisk well then add back to the pan, and cook until the cream anglaise is made. Squeeze out the water from the gelatine and add the leaves to the mixture. Pass and set into moulds and place into the fridge for at least 1 hour.


    24375g butter

    25165g caster sugar

    26540g plain flour

    2712. Beat the butter and sugar together until smooth, stir in the flour to get a smooth paste. Roll the paste into 1½ inch balletines and place in the fridge overnight.

    2813. The next day cut shortbread into 3mm slices and cook on a silpat at 170 degrees for 5-8mins or until golden brown. Remove and place onto a wire rack and dust with golden caster sugar.


    301) 400g sugar

    31 200g trimoline

    32 35g milk powder

    33 680g egg yolk

    342) 1800g whole milk

    35 1200g double cream

    36 4 vanilla pods

    37 6 coffee beans

    3814. Bring mixture 2. to 50 degrees then pour ½ of the mixture to 1. Mix together then return to pan and bring to 70 degrees and hold it for 5mins always scraping the bottom. Pass and cool, once cool place into pacojet beaker or churn in ice-cream maker.


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