Rhubarb and Custard

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    8hrs 55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    642
based on 2 ratings

Turn this childhood classic dessert into something elegant to serve for an after-dinner treat. This will need to be made in advance so the layers can set overnight.

recipe updated 28 Dec 2022

Ingredients

  • Rhubarb icon
    Rhubarb
    450 g
  • Caster sugar icon
    Caster sugar
    145 g
  • Water icon
    Water
    100 ml
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    2 ½
  • Whipping cream icon
    Whipping cream
    150 ml
  • Milk icon
    Milk
    150 ml
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Egg yolk icon
    Egg yolk
    6

Tools

  • kCook icon kCook Multi
  • kCook icon Jug
  • kCook icon Kcook bowl
  • kCook icon Drinking glass

Step preview

  1. Fit stir tool to kCook bowl
  2. Add rhubarb, caster sugar and water to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl
  5. Cook with filler cap removed - 10 min, 96°C, speed 3
  6. Then add silver leaf gelatin sheet to the kCook bowl
  7. Stir with filler cap removed - 1 min, speed 7
  8. Transfer content of kCook bowl to 4 drinking glasses
  9. Chill in fridge and continue
  10. Clean kCook bowl
  11. Fit whisk tool to kCook bowl
  12. Add whipping cream, milk and vanilla extract to the kCook bowl
  13. Fit kCook bowl to kCook Multi
  14. Attach lid to kCook bowl
  15. Whisk with filler cap removed - 4 min, 80°C, speed 4
  16. Whisk with filler cap removed - 4 min, speed 4
  17. Add egg yolk and caster sugar to a clean jug
  18. Mix until combined
  19. Pour content of jug into kCook bowl slowly while machine is running
  20. Cook with filler cap removed - 14 min, 75°C, speed 4
  21. Cook with filler cap removed - 8 min, 80°C, speed 3
  22. Then add silver leaf gelatin sheet to the kCook bowl
  23. Whisk with filler cap removed - 1 min, speed 7
  24. Strain content of kCook bowl into jug
  25. Pour content of jug into 4 drinking glasses
  26. Chill overnight in fridge
  27. Serve
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