Page 188 - COMING UNSTUCK by Sara tuck
P. 188
rhubarb custard Served warm or cold
these luscious custardy,
croissant cakes croissant cakes are fabulous
as a dessert or decadent
afternoon tea.
Makes 10 Preheat oven to 180˚C (350˚F) and put rhubarb in a single
layer in a baking dish. Sprinkle over the sugar, zest and vanilla
500g (1 lb) rhubarb, trimmed extract then bake for 15 minutes (until tender). Set aside to cool.
and cut into 3cm (1 in) pieces Line 10 holes of two 6-hole Texas-size muffin pans with baking
¼ cup caster sugar paper. I do this by cutting big squares of baking paper and
finely grated zest of 1 orange squashing them into the holes!
2 tsp vanilla extract
4 eggs plus 3 egg yolks In a jug, beat the eggs, yolks, sugar, custard powder, milk and
¾ cup caster sugar cream until pale. Layer the croissant pieces into the prepared
1 tbsp custard powder tins, covering the bases fully. Arrange the rhubarb over the
¾ cup whole milk top, poking it gently in and around the croissants. Pour the
¾ cup cream (heavy cream) egg mixture over the croissants, coating everything fully.
4 good-quality big stale Leave to stand for 20 minutes and preheat the oven to 170˚C
croissants, each torn into (340˚F). Sprinkle with flaked almonds and sugar and bake for
3-4 pieces 30 minutes. The custard will probably puff up a little in the
⅓ cup flaked almonds oven, then sink when you remove it – this is fine, it will set into
2 tbsp caster sugar for a delicious creamy mix with the croissants. Leave to cool for at
sprinkling least half an hour before dusting with icing sugar and serving
2 tbsp icing (powdered) with whipped cream and/or vanilla bean ice cream.
sugar for dusting
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