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rhubarb and custard kinda soufflé
© David Loftus

rhubarb and custard kinda soufflé

servings
6
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This is like a cross between a soufflé and a light pudding. A soufflé is an old-fashioned classic that I always try to avoid making these days, as I made so many of them when I was at college! Like a good omelette, a soufflé is the test of a really good cook – if you don’t get your temperature, speed and stages right you can end up with something as flat as a pancake. But now I’ve come up with a recipe that’s so delicious, with such a beautiful flavor and texture, it doesn’t really matter if it sinks. My favorite bit is getting everyone to make a hole in the top of their hot soufflé and pour in some very cold custard. There’s nothing better.

Preheat the oven to 180°C/350°F/gas 4 and put in a baking tray to heat up. Put the rhubarb into a saucepan with the 100g of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put to one side and leave to cool completely.
Get yourself six ramekin dishes and rub their insides with the butter. Put the gingersnap biscuits into a sandwich bag, tie a knot in the top and smash the biscuits with a rolling pin or the bottom of a pan to make quite fine crumbs. Dust the insides of the buttered ramekins with the smashed biscuits, then shake out any excess crumbs and keep them for later. (You can put the dishes into the fridge at this point until you’re ready to put your soufflés together.)

Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish. Mix the rest of the rhubarb with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric whisk, beat the egg whites with a pinch of salt until you have soft peaks. Add the remaining 2 tablespoons of sugar and whisk on a high speed until the whites are very stiff – this should take about 3 minutes.

Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean.
Remove the hot baking tray from the oven and place the ramekins on it. Put back into the preheated oven and bake for 18 to 20 minutes, or until the soufflés are a lovely golden color and have risen nicely. Serve immediately, sprinkled with your leftover gingersnap crumbs.



• from Jamie at Home

ingredients


• 400g rhubarb, cut into 2.5cm chunks
• 100g caster sugar, plus 2 tablespoons
• 25g softened butter
• 6 gingersnap biscuits
• 150g readymade custard, plus extra for serving
• 1 large free-range or organic egg yolk, plus 4 egg whites
• 1 teaspoon plain flour
sea salt

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tried this recipe or a similar one? share your tips...
1. by MakingVanilla.com on Mon 30 Apr 2012 @ 04:47

These look kinda good.

2. by Lynne on Sun 15 May 2011 @ 12:59

Saw a repeat of Jamie making this on telly last week - tried it out and it was FANTASTIC!! Easy, quick, cheap but impressive enough for a smart dinner party. Will be making again soon.

3. by L Double E on Sun 08 May 2011 @ 12:43

@ Norwegian<br /> <br /> Vanilla Custard is the norm here,<br /> <br /> never heard of Lemon custard might have to try it sometime

4. by Norwegian on Tue 03 May 2011 @ 20:01

Hi!<br /> I'm considering to make this for my father's birthday later this week, but being Norwegian (and young!) makes me a bit confused. Do you use vanilla custard here, or lemon custard? I bet it's a stupid question, but things have got other names up here in the cold North. Thanks in advance!

5. by bill on Wed 20 Apr 2011 @ 20:46

awesome,awesome,awesome

6. by bill on Wed 20 Apr 2011 @ 20:45

awesome, awesome, awesome

7. by ben weston on Thu 31 Mar 2011 @ 12:44

it was amazing and orgasmic

8. by Navik Dahya on Thu 04 Jun 2009 @ 05:35

thanks a lot! I'm only 14 and I made it all by myself for my family of 6 perfectly! Thanks again! :)

9. by Sandra on Thu 16 Apr 2009 @ 19:05

I Jamie! I've tryed this recipe last night as a dessert and I must say that it came out wonderfull! Perfect like the photo above...
We've never tasted rhubarb before, because it isn't very common here in Portugal, but we just loved it!
Thank you so much for all that you do and keep that tv show!

10. by Sharvari on Wed 25 Mar 2009 @ 15:12

I tried the recipe but it didnt work out .. I substituted apples though (you dont get the fruit here)... The apples didnt cook properly and the souff;e didnt rise ...

11. by PatSpo on Fri 20 Feb 2009 @ 19:58

Jamie, you are cute, BUT, you also are a real person with real recipes that seem to be within my (our) reach, and totally delicious. I cannot use difficult, complicated recipes again. Thank you for the life-changing experience, and PLEASE come back in the English Spring with more Jamie At Home for Americans. I cannot afford to buy your books right now, but would love to know about your wife and kidlets. Just for curiosity, you know. I am an old Gramma, age 71, but not too old to learn. Love from Gramma Pat.

12. by maria on Thu 19 Feb 2009 @ 18:12

u r the best.love u

13. by VAL on Thu 19 Feb 2009 @ 06:08

this recipe sound delish, must try when our rhubarb gets bigger.

14. by lol @ the fat kid on Wed 08 Oct 2008 @ 14:38

you're fat. get over it chubbs.

15. by Ruth Sevdal on Wed 11 Jun 2008 @ 15:36

I saw on of your show when you were cooking with rhubarbs. I can´t find the resipe on this page.
Maybe it would be a good ide if you had a searce-box. So if i were to enter rhubarb, it would show all the resipes with rhubarbs.

16. by rhiann on Fri 06 Jun 2008 @ 09:06

these look absoloutely gorgeous, im thinking of making this for my food in tech (: thanks x

17. by Jacquelyn Letschert on Thu 05 Jun 2008 @ 19:31

I made this last night along with Jamie's Hot and Sour Rhubarb and Crispy Pork w/ Noodles, and his Creamy Rhubarb and Vodka Cocktail.... what a combo!! Everyone loved it and the souffle was so key! Gotta love rhubarb done right.

18. by Michelle on Sun 18 May 2008 @ 01:05

This recepie is amazing, I have never made a souffle before and it was perfect. Thanks Jamie x

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