A lovely tart rhubarb compote gives a delicious contrast to the creamy richness of this simple classic.
100g caster sugar
1 tbsp water
400 ml double cream
4 egg yolks
4 generous tbsp demerara sugar
- Preheat the oven to 150˚C.
- Cut the rhubarb into 2 cm pieces. Put them in a saucepan, add 50g of the sugar and the table spoon of water. Mix thoroughly. Turn the heat onto medium and stir for 4-5 minutes. Turn down the heat, cover and simmer gently until tender. Check the sweetness. Dissolve a little extra sugar in the juices if necessary.
- Divide the rhubarb between 4 x 200ml flameproof ramekin dishes.
- Heat the cream gently, until almost boiling then remove from the heat.
- While the cream is heating beat the egg yolks with the remaining 50g of caster sugar. Pour the hot cream over the sugar and egg yolks and mix well.
- Divide the cream mixture between the ramekins. Place the ramekins in a roasting tin and add enough hot water to come about halfway up their sides, thus creating a bain-marie. Transfer carefully to the oven and cook for 40 minutes until just set.
- Remove from the oven and leave to cool.
- Just before serving sprinkle each custard with a tablespoon of demerara sugar. Place under a hot preheated grill to melt the sugar, being careful not to burn it. Allow the melted sugar to cool for 5 minutes before serving.