This elegant dessert combines the bright acidity of poached rhubarb with a rich, creamy vanilla custard. The egg yolks create an incredibly smooth texture that sets gently in a water bath, while the final torching under the grill adds a delightful crunch and warm caramel notes. It’s a sophisticated yet approachable dish that feels special enough for dinner parties but is simple enough for a cozy weekend treat. The contrast between the soft fruit, the silky custard, and the brittle sugar top makes every bite interesting. Serve it slightly chilled to highlight the fresh vanilla flavor and let the caramelized crust provide the perfect textural counterpoint to the spoonfuls of creamy goodness beneath.
Grilled Egg Casserole
Description
This elegant dessert combines the bright acidity of poached rhubarb with a rich, creamy vanilla custard. The egg yolks create an incredibly smooth texture that sets gently in a water bath, while the final torching under the grill adds a delightful crunch and warm caramel notes. It&# 226;ÂÂs a sophisticated yet approachable dish that feels special enough for dinner parties but is simple enough for a cozy weekend treat. The contrast between the soft fruit, the silky custard, and the brittle sugar top makes every bite interesting. Serve it slightly chilled to highlight the fresh vanilla flavor and let the caramelized crust provide the perfect textural counterpoint to the spoonfuls of creamy goodness beneath.Ingredients
Directions
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Preheat the oven to 140ðC (275ðF / Gas Mark 1).
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Roughly chop the rhubarb into bite-sized pieces.
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Place the rhubarb in a saucepan with 3 tablespoons of caster sugar and 5 tablespoons of water.
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Simmer gently over medium heat until the rhubarb is tender, about 8-10 minutes.
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Divide the cooked rhubarb and syrup evenly among 6 small ramekins or serving dishes. Set aside to cool slightly.
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Split the vanilla pods lengthwise and scrape out the seeds using the back of a knife.
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Place the vanilla seeds and pods into a saucepan with the double cream and full-fat milk.
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Heat the mixture slowly over medium heat, stirring occasionally, until it just begins to simmer. Do not let it boil vigorously.
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While the cream heats, whisk the egg yolks and remaining sugar in a large bowl until pale, thick, and fluffy.
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Remove the saucepan from the heat and discard the vanilla pods.
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Slowly pour the hot cream mixture into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs and prevent curdling.
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Skim off any foam or bubbles from the surface of the custard for a smooth finish.
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Pour the custard mixture over the rhubarb in the ramekins, filling them almost to the top.
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Place the ramekins in a large roasting tray. Carefully pour hot water into the tray until it reaches halfway up the sides of the ramekins.
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Bake for approximately 25-30 minutes, or until the edges are set but the center still has a slight wobble.
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Remove the ramekins from the water bath and let them cool to room temperature.
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Refrigerate for at least 2 hours, or until completely cold and set.
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Just before serving, sprinkle an even layer of sugar over the top of each custard.
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Use a kitchen torch or place under a preheated hot grill until the sugar melts and turns golden brown.
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Serve immediately while the crust is still crisp.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 379.8kcal
- % Daily Value *
- Total Fat 9.8g16%
- Saturated Fat 5.8g29%
- Cholesterol 28.0mg10%
- Sodium 16.6mg1%
- Total Carbohydrate 69.6g24%
- Dietary Fiber 16.5g66%
- Sugars 44.1g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These custards can be made up to two days in advance. Keep them covered in the refrigerator until ready to caramelize the sugar topping.
Substitutions: If you don't have a kitchen torch, the broiler/grill setting on your oven works well. Watch closely to prevent burning, as sugar can go from golden to burnt quickly.
Tip: For a smoother custard, strain the mixture through a fine-mesh sieve before pouring it into the ramekins.
Variations: Try adding a splash of Grand Marnier or Calvados to the custard base for an adult twist.
