Ingredients:
225 g rhubarb, cut into 5 cm pieces
1 vanilla pod
40 grams of sugar
4 eggs
60 grams brown sugar
½ teaspoon vanilla extract
225 ml fresh whipped cream
225 ml milk
Preparation:
Preheat the oven to 145°C (fan).
Place the rhubarb in a roasting tin with the cut open vanilla pod, the marrow and the sugar. Bake for 20 minutes, until the rhubarb is soft but still holds its shape.
Reduce the temperature to 120°C.
For the custard
Split 2 eggs. You only need the yolks from these 2 eggs.
Crack 2 eggs into a bowl and add the egg yolks from the remaining 2 eggs. Beat this with the brown sugar and vanilla extract until it is light in color.
Heat the whipped cream and milk in a pan without boiling them and gradually add it to the egg mixture. Make sure you keep beating well, otherwise you will end up with a boiled egg.
Strain the cream and divide it into 4 ovenproof dishes.
Place these ramekins in an ovenproof deep dish or roasting pan. Fill it 2/3 full with boiling water and bake for 25 minutes. Let it cool and serve by garnishing the diced rhubarb on top.
Enjoy your meal.
