Rhubarb and custard uses Native Tamarind

Recipe provided to us by

Native Thyme

Prostanthera incisa

Small-leaved Tamarind

Diploglottis campbellii


This delicious version of rhubarb and custard uses boonjie tamarind, a bright-red, tangy fruit that’s a refreshing treat eaten raw or used as a paste, chutney or sauce.

250g boonjie tamarind, chopped (you can also use rhubarb or under-ripe peaches)
1 cup caster sugar
¼ cup water
¼ cup orange juice
500ml double cream
1 teaspoon vanilla essence
6 sprigs of native thyme
6 egg yolks
¼ cup caster sugar, extra, for sprinkling
2 sprigs native thyme, for garnish (optional)


  • Preheat oven to 180°C. Place Native Tamarind, ½ cup sugar, water and orange juice in a small saucepan over high heat. Bring to boil. 

  • Reduce heat to medium and cook for 18–20 minutes, stirring occasionally, until the consistency is thick and jammy.

  • Spoon into the base of 4 x ¾ cup heat-proof ramekins or dishes. Place cream, vanilla essence and thyme sprigs in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer for 5 minutes. Remove thyme.

  • Place egg yolks and remaining sugar together in a bowl and whisk. Pour cream mixture into egg mixture and whisk. Pour back into the saucepan, heat over low heat and cook for 4 minutes or until thick. 

  • Carefully pour into ramekins. Place in a baking dish and pour boiling water into the baking dish to about halfway up the ramekins. Bake for 15–20 minutes, or until just set. (The brûlée should have a slight wobble.)

  • Cool at room temperature. Refrigerate for 2 hours or until cold. Sprinkle with extra sugar and torch the tops with a kitchen blowtorch until golden and caramelised. Serve immediately.

    Note: If you don’t have a kitchen blowtorch, preheat oven grill to high. Place ramekins under grill for 30 seconds to 1 minute, or until tops are golden and caramelised.


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