Rhubarb and Custard
|Full cream milk||250 Milliliter|
|Double cream||250 Milliliter|
|Vanilla pods||2 , split|
|Free range egg yolks||5|
|Caster sugar||100 Gram|
|For rhubarb compote|
|Rhubarb||280 Gram, trimmed and cut into batons|
|Caster sugar||200 Gram|
|Vanilla pod||1 , split|
|Orange||1 , juiced|
|Unsalted butter||175 Gram (Plus Extra For Greasing)|
|Plain flour||175 Gram (Plus Extra For Dusting)|
|Caster sugar||175 Gram|
|Free range eggs||3 Medium|
|Vanilla pods||2 , split, seeds scraped out|
1) Preheat the oven to 180C/160C fan/gas.
2) In a pan, add the milk, cream and vanilla pods and bring to a boil.
3) In a bowl, combine the egg yolks and sugar, then stir in the cream mixture. Pour into a clean pan, stir constantly, cook over a low heat until the custard starts to thicken. Strain and cool in the refrigerator.
4) Place 2/3 of the chilled custard into an ice-cream maker. Churn the custard until solid. Put in a freezer container and freeze until ready to serve.
5) In a pan, add the rhubarb, sugar, scraped vanilla seeds and orange juice. Cook over a low heat for about 15 minutes or until the rhubarb is soft compote . Puree 1/3 of the mixture in a food processor, then sieve and decant into a squeezy bottle.
6) Melt the butter and grease 6 x 7cm dariole moulds and dust with a little flour. Place the flour, sugar, eggs and scraped vanilla seeds into a bowl set over a pan of gently simmering water. With an electric mixer, beat for 10 minutes, then fold in the melted butter.
7) Place 2 teaspoon of rhubarb compote into bottom of each mould. Evenly put the sponge mixtur in the moulds, until 2/3 full. Place moulds in a roasting tin and fill with hot water until halfway up the moulds. Cover with a foil, and cook for 15-20 minutes or until well risen.
8) Remove the ice cream from the freezer 10 minutes before serving.
9) Place the sponges on the plates, top with a ice cream scoop, spoonful of rhubarb compote, pool of reserved custard and a squeeze of rhubarb puree and serve immediately.