Tom Hayes’s Strawberry and Rhubarb Cobbler with Crème Anglaise
The basic Crème Anglaise is usually flavoured with vanilla but can be made with any number of other ingredients
SERVES
6
PEOPLE
Ingredients
For the cobbler topping
500g plain flour
350g cubed cold butter
100g caster sugar
250g buttermilk
1kg strawberries
500g rhubarb
200g sugar
egg wash and Demerara sugar for coating
For the Crème Anglaise
600ml milk
vanilla pod or other alternative flavouring
6 egg yolks
50g sugar
Method
First make the cobbler topping.
Combine the flour and butter in a bowl and rub together until it resembles breadcrumbs. At this stage add the sugar and mix through. Add the buttermilk and mix until it combines to become a dough. Place in the fridge to keep chilled.
Chop the rhubarb into pieces 2.5-5cm in size and toss through the sugar. Place in a baking tray or lasagne dish 31cm x 23cm wide. Using a spoon or an ice-cream scoop, shape chunks of the buttermilk dough into semi-spherical structures to rest on top of the filling. Cover the entire tray like this.
Egg wash the crust and sprinkle some Demerara sugar over the top.
Bake at 170°C/Gas Mark 3 degrees for 30 minutes until golden. Check that the rhubarb is tender and fully cooked.
Serve the entire tray to your guests with a dollop of crème anglaise in the centre.
For the Crème Anglaise
Bring the milk almost to the boil with the vanilla pod. In a Pyrex bowl, beat the egg yolks with the sugar until thick and light. Whisk in the hot milk in a slow and steady stream. Replace in a clean saucepan and cook over very low heat, stirring constantly with a wooden spoon, until the custard thickens slightly. Your finger should leave a clear trail when drawn across the back of the spoon – the temperature should achieve 82°C on a thermometer.
Remove from the heat at once and strain. Cool, cover tightly and chill. The custard can be kept for up to 2 days in the refrigerator.
Note: The mixture is replaced in a clean saucepan to avoid the mixture catching on the bottom of the pan).
