Baked Custard with Strawberry Rhubarb Sauce

Baked custard is a family favorite. At this time of year, when the weather can still sometimes be unpredictably cool, this creamy smooth, soft, and flavorful custard hits the spot. I think it tastes best and has the nicest texture after it is chilled, but you can eat it warm if you prefer. It can be served plain or topped with whipped cream or, better yet, a colorful spring strawberry rhubarb sauce. I love fruit pies drizzled with drinking custard rather than cream or ice cream. This dessert is just the opposite – custard with a fruit sauce on top. It is a lovely dessert. The strawberry rhubarb sauce is very versatile. In addition to using it for this custard, you can also spoon it on fresh ricotta cheese, thick Greek yogurt, or ice cream. It is a terrific topping for shortcake, white cake, cheesecake, or even French toast or pancakes.

Baked Custard with Strawberry Rhubarb Sauce
3 c. whole milk
3 large whole eggs
2 large egg yolks
1 c. sugar
1/4 tsp. kosher salt
4 tsp. vanilla extract
freshly grated nutmeg to taste

Preheat oven to 300 degrees. Bring 5 cups water to a boil for a water bath. Pour milk into a saucepan and scald. In a large bowl whisk together eggs and sugar until thick and well mixed. Add salt and vanilla. Mix well. Whisking constantly, slowly pour in the scalded milk and beat until smooth. Strain custard into a 7×11 or 8×8 glass baking pan. Sprinkle the top generously with freshly grated nutmeg. Place baking pan filled with custard into a roasting pan. Place the roasting pan in the oven, then carefully pour the boiled water into the roasting pan to create the water bath. Bake for 45 minutes until set at the edges but still trembling slightly in the center. Cool on rack for 30 minutes, then chill in the refrigerator uncovered for 4-6 hours until set. Prepare the strawberry rhubarb sauce and allow to cool before spooning over individual bowls of custard. Serves 4. You can double the recipe for a 9×13 pan and bake 1 hour and 15 minutes.

Strawberry Rhubarb Sauce
2 c. chopped fresh rhubarb
1-1/2 c. sliced strawberries
3/4 c. sugar
1 Tbsp. fresh orange juice, strained
pinch of kosher salt
pinch of cinnamon
2 tsp. cornstarch
1 Tbsp. water

In a 3-quart saucepan combine fruit with sugar, orange juice, salt, and cinnamon. Bring to a boil over medium heat. Lower heat slightly and continue cooking, stirring often until rhubarb is soft (5-7 minutes). In a small cup combine cornstarch and water.  Slowly add the cornstarch mixture to the fruit mixture, stirring constantly until it has thickened. It should take about 2 minutes. Remove from heat and cool 15-20 minutes before spooning fruit over custard.

Baked Custard

  
 

  

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This entry was posted in Custards, Desserts, Fruit, Sauces. Bookmark the permalink.

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