The Saturday Show

Custard, shortbread and rhubarb compote

/ 9 April 2016

Custard filling:

Ingredients (serves six):

6 free-range egg yolks

50-75 golden caster sugar

500ml whipping cream

Freshly grated nutmeg

Method:

Preheat oven down to 120c°/gas mark 1.

Bring cream to a simmer in a saucepan.

Whisk together the egg yolks and sugar. Add the cream, whisking continuously and mix well. Pass the mixture through a fine sieve into a pouring jug. Leave to rest for a minute or two then spoon off the frothy head that has formed.

Place 6 ramekins into a deep baking tray and pour in the custard mix into them.

Place the baking tray into the oven and pour in enough hot water into the tray to come halfway up the ramekin outsides.

Bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.

Remove from the oven, take ramekins out of the baking tray and grate the surfaces liberally with freshly grated nutmeg. Allow to cool before serving.

Alternatively: pour custard into rectangular baking dish and bake/set as one.

 

 

Shortbread biscuits:

Ingredients (serves six):

250g salted butter, softened

110g golden caster sugar,

plus more to sprinkle

250g plain flour, plus more to dust

125g cornflour

Pinch of salt
Method:

Preheat the oven to 170ºC/fan

Cream butter and sugar

Sift in flours and salt

Roll into sausage, wrap in clingfilm and chill for 30mins

Cut into rounds and bake 15-20mins

Sprinkle with extra sugar and allow to rest.

Note: can be made a day or two in advance and stored in airtight container.

 

For the rhubarb compote:

Ingredients:

500ml water

250ml golden caster sugar

Vanilla pod/ tsp of Vanilla paste

Zest of half an Orange

400g Rhubarb (Cut into 2-3cm chunks)
Method:

In a saucepan, add water, sugar, vanilla and orange zest.

Bring to a vigorous boil, add the rhubarb, place lid on and take off the heat.

Leave to stand for 5-6mins with a lid on. With a slotted spoon, remove rhubarb and vanilla and rest in a bowl until needed.

Bring liquid (sugar syrup) back to the boil and reduce to a sticky glaze.

Pour over rhubarb and gently stir through.