Ainsley Harriott Baked Vanilla and Ginger Custard with Orange and Stem Ginger Rhubarb recipe on Ainsley’s Good Mood Food

Ainsley Harriott served up a delicious baked vanilla and ginger custard with orange and stem ginger rhubarb on Ainsley’s Good Mood Food.

The ingredients are: 3 large eggs, 1 egg yolk, 50g caster sugar, 1 tsp vanilla extract, 250ml milk, 200ml double cream, zest of ½ orange, 2–3 tbsp syrup from a jar of stem ginger and ½ tsp ground ginger.

For the stem ginger rhubarb: 500g rhubarb, cut into 4cm lengths, 2 pieces of stem ginger, thinly sliced, 1 star anise (optional), zest and juice of 1 large orange and 80g light brown or caster sugar.




See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.

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