Rhubarb and Custard Pie Recipe

Perfect in our EK4082 Deep Fill Pie Maker  rhubarb-and-custard-pie-.jpg

Makes 2 pies


½ portion of shortcrust pastry
400g fresh rhubarb
50g golden caster sugar

For the custard
40g caster sugar
3 egg yolks
1 vanilla pod
200ml whole milk
50ml double cream


Step 1: Cut the rhubarb into bite-sized chunks and place them in a wide pan together with the sugar and cook on a low heat for approx. 15 minutes until the liquid has reduced and the rhubarb has a soft and syrupy consistency, then set aside to cool
Step 2: For the custard, pour the milk into a saucepan, scrape the seeds from the vanilla pod, add the milk and stir in the cream, and slowly heat to just under boiling point
Step 3: In a separate bowl, whisk the egg yolks and sugar together until thick and creamy, then gradually whisk in the hot milk mixture and return the whole mixture to the pan and cook on a low heat for 10-15 minutes, stirring constantly, then pour into a bowl and allow to cool
Step 4: Line each pie mould in the preheated pie maker with a pastry base and add the filling just below the rim, then add the pastry top and close the pie maker to cook the pies for 10 minutes until well browned
Step 5: Line each pie mould with a pastry base, then add pieces of rhubarb up to 2 cm from the rim and add 1-2 tbsp of custard then place the top on each pie and cook for approx. 10 minutes until well-browned
Step 6: Once cooked, switch off the pie maker and use a heat-resistant plastic or wooden spatula to remove the pies from the pie maker and serve