Posted by: njbrown | June 13, 2011

Jamie Oliver’s “Rhubarb and Custard Kinda Soufflé”

Rhubarb Custard Sorta Soufflé

Months ago, I saw Jamie taking individual rhubarb soufflés from the oven, but I had missed the portion of the show where he showed how to prepare them.  As time passed, I continued to wonder how successful I might be in making them, and with the return of rhubarb to the stores, finally had an opportunity to try.  This is the first recipe I’ve ever followed that directed me to “smash” and “blob.”

In tackling the recipe, a number of questions arose:  What size ramekins were these to be baked in?  Was “custard” the same as North American pudding?  If not, what kind of custard should be used?  What should the desired consistency be when the soufflés were done?  Unfortunately, Jamie didn’t really address any of these questions.  However, I have enormous respect for him and all he has accomplished to help others – people and animals.

My ramekins are about half a cup, and Jamie’s recipe would have filled ramekins at least twice as big.  After his stipulated baking time, I still felt the soufflés were slightly underdone.  Neither my husband nor I felt that the custard (we’d found canned at the store that seemed British) really added anything.  The custard was so bland that I added some vanilla, but perhaps it was just the brand of the custard.  Even so, the recipe is a good one and well worth a try.

Rhubarb and Custard Kinda Soufflé Recipe

Excerpted from JAMIE AT HOME by Jamie Oliver.
Copyright (c) 2008. Published in the U.S. by Hyperion.

All Rights Reserved.

“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.”


Total Time:     35 min
Prep:               15 min
Cook:               20 min
Yield:               6 servings
Level:               Easy


  • 14 ounces rhubarb, cut into 1-inch chunks
  • 1/3 cup sugar, plus 2 tablespoons
  • 2 tablespoons softened butter
  • 6 gingersnap cookies
  • 10 tablespoons store-bought custard, plus extra for serving
  • 1 large free-range or organic egg yolk, plus 4 egg whites
  • 1 teaspoon all-purpose flour
  • Sea salt


  • Preheat the oven to 350 degrees F and put in a baking sheet to heat up.
  • Put the rhubarb into a saucepan with the 1/3 cup of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put aside and leave to cool completely.
  • Get yourself 6 ramekin dishes and rub their insides with the butter.
  • Put the gingersnap cookies into a sandwich bag, tie a knot in the top and smash the cookies 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 cookies, then shake out any excess crumbs and keep them for later. (You can put the dishes into the refrigerator 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 mixer 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 sheet 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.

©Television Food Network G.P.

All Rights Reserved.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: