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3 1/2 cups (875 mL) sliced rhubarb (approx. 1/2 inch / 2 cm thick) | | - |
1 cup (250 mL) sugar, divided | | - |
1 tbsp (15 mL) water | | - |
1 1/2 cups (375 mL) Northumberland 18% cream | | - |
3 tbsp (45 mL) Canadian maple syrup | | - |
4 eggs | | - |
1/3 cup (75 mL) Northumberland 35%whipping cream |
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Preheat oven to 425ﾰ F (220ﾰC). On parchment-lined baking sheet, roast rhubarb for 20 minutes or until it softens and most of the moisture evaporates; set aside.
Reduce oven temperature to 300ﾰF (150ﾰ C). Butter six 3/4 cup (175 mL) heatproof custard cups or souffl￩ dishes; place cups in a 13 x 9-inch (3 L) baking dish. In small saucepan, over medium-low heat, thoroughly combine 3/4 cup (175 mL) sugar with water. Turn heat to medium-high; bring to boil without stirring, 5 to 7 minutes or until sugar is completed melted and amber in colour. Immediately divide among prepared custard cups, swirling to coat bottom. Set aside (see cooking tip below.)
In small saucepan, heat 18% cream over medium-high heat for 4 to 5 min or until steaming. Alternately, in microwave-safe bowl, microwave 18% cream for 1 1/2 to 2 min. on High (100%) power or until steaming. In separate medium bowl whisk remaining 1/4 cup (50 mL) sugar, maple syrup and eggs; gradually whisk in heated 18% cream. Stir in roasted rhubarb. Divide custard among prepared custard cups. Pour enough hot water into baking dish to come halfway up sides of custard cups. Bake for 50 to 55 min, or until custard is set in centre. Remove custard cups from water; let cool on wire rack, about 30 minutes. Loosely cover with plastic wrap; refrigerate until chilled, about 4 hr or up to 2 days.
Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.
Tips:
To prevent burning as the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally.
Prepare sugared custard cups and roast rhubarb a day (24 hours) in advance. The remaining steps can be done in a matter of minutes. |
