Orange custard meringue & rhubarb

Orange custard meringue & rhubarb

From
Posh Eggs
Serves
4
Prep
105 mins
Photographer
Louise Hagger

This recipe makes double the amount of crisp, chewy meringues needed. Simply use what’s left for the Mango and Lime Eton Mess. All the elements in this can be made in advance, making it the ideal throw-together pud.

Ingredients

Quantity Ingredient

For the meringues (makes 8)

Quantity Ingredient
3 large egg whites
175g caster sugar

For the rhubarb

Quantity Ingredient
400g rhubarb, cut into 5 cm pieces
1 orange, zest grated and juiced
125g caster sugar

For the orange custard

Quantity Ingredient
240ml full-fat milk
1/2 vanilla pod, cut in half lengthways and seeds scraped
2 large egg yolks
40g caster sugar
1/2 orange, zest finely grated
1 tablespoon orange juice

Method

  1. Preheat the oven to 140°C and line two baking sheets with baking parchment.
  2. Make the meringues by whisking the egg whites in a clean bowl to form stiff peaks. Start adding the sugar, a spoonful at a time, whisking back up to stiff peaks between each addition. Spoon eight pillowy mounds onto the lined trays, leaving a good gap between each. Make a dip in the top of each. Bake for 50 minutes, until the meringues easily peel away from the paper. Turn off the oven, leaving them inside to cool completely. Store four meringues away in an airtight container.
  3. Preheat the oven to 160°C. Arrange the rhubarb in a shallow roasting tray with the orange zest and juice and the sugar. Roast for 45 minutes, or until tender, then transfer to a dish and pour over any juices from the tray. Set aside to cool.
  4. For the custard, bring the milk, vanilla pod and seeds almost to the boil in a small pan – you will see bubbles appearing on the surface. Remove and allow to cool briefly.
  5. In a bowl, mix the egg yolks and sugar together, then slowly pour over the warm milk. Pour the mixture into a clean pan and heat gently, stirring until the custard is thick enough to coat the back of a wooden spoon. Pour through a sieve into a bowl and stir through the orange zest and juice. Set aside to cool, covered with cling film.
  6. Serve the meringues in shallow bowls with the roasted rhubarb, their juices and the orange custard spooned over the top.
Tags:
eggs
breakfast
lunch
dinner
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