Custard baked in shredded filo with poached rhubarb

ingredients

• Custard

  • 1 litre milk
  • 150 gram sugar
  • 4 eggs
  • 8 egg yolks
  • 50 gram cornflour

• Poached rhubarb

  • 4 stems rhubarb, trimmed and cut into 5cm batons
  • 100 gram sugar
  • 2 star anise
  • 2 sprigs thyme
  • 1 vanilla pod, split
  • 100 millilitre water

• To assemble

  • 750 gram kataifi shredded pastry (see recipe tip)
  • 500 gram melted butter
  • edible petals (optional)

method

• • 1

    In a medium saucepan bring milk and sugar to the boil. Meanwhile, in a bowl whisk eggs, egg yolks and cornflour until pale.

  • 2

    Slowly add warm milk to yolk mixture, whisking continuously. Pour mixture back into saucepan and return to heat. Bring to a boil and whisk over the heat for 5 minutes while it thickens. Remove from heat and cover with plastic wrap so it sits against the surface of the custard (this prevents a skin forming). Set aside to cool.

  • 3

    For poached rhubarb, preheat oven to 180°C. Put all ingredients on a baking tray and mix to combine. Cover with foil and bake for 20 minutes or until rhubarb is tender.

  • 4

    Preheat oven to 180°C. Blitz kataifi pastry in a food processor until it resembles large breadcrumbs. Tip into a large bowl and mix in melted butter.

  • 5

    Pack two-thirds of the pastry mixture into a large round 28cm cake tin, pressing it into the base and about 5cm up the sides.

  • 6

    Fill with the cold custard then use the remaining pastry mixture to cover the custard. Bake for 40 minutes until golden brown.

  • 7

    Remove filo cake from tin and place on a large platter. Top with rhubarb, garnish with edible petals, if using, and serve immediately.

notes

• Serves 8-10. - Kataifi pastry Kataifi shredded filo pastry is available at speciality food stores and Middle Eastern food stores.