Baked Custard Pie with Rhubarb & Plum



The third and final rhubarb recipe of this year is a delicious baked custard pie. The sweetness of the custard and plums go so well with the sourness of the rhubarb and lemon juice. I made this recipe twice in the end: once as a big pie, and once as small individual custard pots. The ingredients are more or less the same, you just need slightly less corn flour for the smaller pots.



Adjust Servings
125ml condensed milk
125ml double cream
3 egg yolks
60g caster sugar
1/2 teaspoon vanilla essence or sugar
2 teaspoons cornflour This is the same as what you use to thicken sauces, in some countries this may be called cornstarch.
3 tablespoons rhubarb & plum compote
1 shortcrust pie base With gluten or gluten-free
1/4 lemon peel
1/2 teaspoon nutmeg


Preheat the oven to 200C/180 (fan)/Gas 6
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Prepare the pie base
Push the pastry into a pie tin and prick the base lightly with a fork. Line the pie with parchment paper and fill it with baking beans.
Bake blind for 25 minutes then carefully remove the baking beans & parchment paper. Put the pie base back into the oven for another few minutes until the center is dry.
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Reduce the temperature to 140C/120C fan/gas 1.
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Heat up the milk and condensed milk
Add the nutmeg, vanilla, and lemon peel. Stop once you see bubbles around the edges of the milk.
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Beat sugar and eggs
Until pale, then pour the hot milk over it while beating the mixture. Strain to remove any lumps and let it stand for a few minutes.
Remove any froth from the custard.
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Pour the custard into the pie case
Spread the rhubarb & plum compote across the pie and place in the oven for 40 minutes until very little 'wobble' remains.
Leave it to cool down before slicing up. You can eat it warm as well but the custard might still be a bit runny on the inside if it's fresh out of the oven.
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