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Rhubarb and vanilla custard creams
A chilled dessert.
What you need
- For the vanilla custard
- 2 large eggs
- 3 tsp caster sugar
- 300 ml milk
- 2 tsp vanilla essence
- 2 tsp powdered gelatine
- 6 tsp double cream, lightly whipped
- For the rhubarb topping
- 225 g rhubarb, trimmed, washed and sliced
- 20 g caster sugar
- 1 tsp cornflour
Method
Beat the eggs, sugar and 3 tablespoons of the milk together. Put the remaining milk in a pan and slowly bring to the boil.
Pour the milk onto the eggs, and strain the mixture into a heavy-based saucepan. Heat gently for 2-3 min, stirring continuously, or until the custard coats the back of a spoon. Do not allow to boil.
Add the vanilla essence. Leave to cool and stir occasionally as it cools. To prevent a skin from forming, place a piece of greaseproof paper on the surface of the custard.
In a small bowl, sprinkle the gelatine over 2 tablespoons of cold water and leave until absorbed. Place the bowl over a pan of simmering water and stir until dissolved. Leave to cool slightly
Slowly pour the dissolved gelatine into the cooled custard, stirring constantly. Fold in the cream. Pour into individual stemmed glasses and chill for 1 hour, or until set.
Place the rhubarb, sugar and 2 tablespoons of water into a saucepan. Cover and cook for 10 min, or until tender.
Blend the cornflour with 1 tablespoon of water and stir into the rhubarb until thickened. Remove from the heat and leave to cool completely.
Spoon the rhubarb over the set custard. Serve well chilled.
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Preparation 10 minutes Cook 1 hour, 12 minutes Waiting » 1 hour Chill 1 hour Total 2 hours, 22 minutes -
Energy 124 kcal/serving Fat 2.33 g/serving Carbohydrates 59.10 g/serving Glycaemic Index 36 Glycaemic Load 5.34 
Serving suggestion
Decorate with chopped pistachios and sprigs of mint
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 519 | 313 | 10475 | 8350 |
| Energy (kcal) | 124 | 74.9 | 2500 | 2000 |
| Protein (g) | 6.32 | 3.81 | ||
| Carbohydrate (g) | 15.0 | 9.08 | 345 | 275 |
| Fat (g) | 3.86 | 2.33 | 95 | 70 |
| Fat (saturated) (g) | 1.67 | 1.01 | ||
| Fibre (g) | 1.02 | 0.62 | ||
| Sodium (mg) | 75.9 | 45.8 | ||
| Salt (equivalent) (g) | 0.19 | 0.11 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 95.0 | 57.3 | 800 |
| Vitamin B-12 (µg) | 0.52 | 0.31 | 1 |
| Vitamin B-6 (mg) | 0.08 | 0.05 | 2 |
| Vitamin C (mg) | 5.37 | 3.24 | 60 |
| Vitamin D (µg) | 15.3 | 9.20 | 266 |
| Vitamin E (mg) | 0.34 | 0.21 | 10 |
| Zinc (mg) | 0.62 | 0.37 | 15 |
| Calcium (mg) | 170 | 102 | 800 |
| Folate (mcg) | 18.5 | 11.2 | 200 |
| Iron (mg) | 0.50 | 0.30 | 14 |
| Magnesium (mg) | 20.5 | 12.4 | 300 |
| Niacin (mg) | 0.27 | 0.16 | 18 |
| Pantothenic acid (mg) | 0.59 | 0.35 | 6 |
| Riboflavin (mg) | 0.28 | 0.17 | 1.6 |
| Phosphorous (mg) | 134 | 81.0 | 800 |
| Thiamin (mg) | 0.06 | 0.04 | 1.4 |
This recipe is:
- Low in fat
Citrus free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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