Try this rhubarb souffle with home-made custard

Hot rhubarb souffle with home-made custard

Ingredients Instructions
  • 250g fresh rhubarb
  • 50g caster sugar
  • 50g water
  • 100g soft ball sugar
  • Corn flour to thicken
  • 3 egg whites
  • For the custard: 1 vanilla pod, seeds scraped out
  • 150 ml/5fl oz milk
  • 100 ml/3½ oz double cream
  • 2 free-range egg yolks
  • 25g/1oz caster sugar
  • Bring the rhubarb, water and 50g sugar to a simmer, then blend until it is smooth and pass through a fine sieve.
  • Return mixture to a clean saucepan and leave to the side.
  • Bring 100g caster sugar, and a little water to bind, to the boil and simmer on to the soft ball stage (110C).
  • Add this to the rhubarb mix, then bring the mixture back to heat slowly.
  • Dissolve the corn flour with a little water and thicken the raspberry mix to a crème pat consistency.
  • When thick, put into a clean mixing bowl and leave to cool, mixing with a whisk to speed up the process.
  • Whisk three egg whites to soft peaks and when the rhubarb mixture is cool enough, beat in half the eggs, then gently fold in the other half.
  • Pipe into the prepared moulds and place in a bain marie then bake at 190C for 10 to 12 minutes. Sprinkle the top with some icing sugar and quickly serve.
  • To make the custard, place a small saucepan over a high heat. Add the vanilla seeds and the empty pod, milk and cream and bring to a simmer.
  • Remove from the heat and allow to stand, letting the flavours infuse.
  • Meanwhile, beat the egg yolks with the sugar in a large bowl.
  • Next, remove the vanilla pod from the infused cream and gradually pour the vanilla cream into the egg mix, whisking well continuously.
  • Return the custard to the saucepan. Stir over a gentle heat until the custard thickens and coats the back of the spoon.
  • Sprinkle the top of each souffle with some icing sugar and quickly serve with the custard.