RUBARB AND CUSTERD RECIPES
RHUBARB AND CUSTARD RECIPE | DELICIOUS. MAGAZINE
It’s a retro pudding, it’s nursery food, it’s a classic rhubarb and custard recipe. Sharp rhubarb is the perfect foil for sweet, creamy custard in this dessert recipe.
Provided by delicious. magazine
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the orange juice into a pan and add the sugar and rhubarb. Stir it all together just once and bring to a simmer. Once simmering, cover and remove from the heat. Set aside, still covered, for at least 10 minutes, after which time the rhubarb will be tender and ready to eat, hot or cold.
- Make the custard. Heat the cream with the vanilla pod and allow it to simmer for a good 5 minutes. Meanwhile, beat the egg yolks, sugar and vanilla seeds until pale and thick. Pour the hot cream into the egg mixture, strain and discard the pod, and whisk together.
- Now return the strained custard to a clean pan and put over a low heat. You can do this over a bain-marie or, if the bottom of the pan is nice and thick, over a very gentle heat. Stir the custard constantly with a wooden spoon, keeping the heat gentle and the custard moving or it will curdle and look like scrambled egg. The custard should be ready after about 8 minutes, when it will coat the back of a wooden spoon.
- When it’s ready, remove it from the heat and serve immediately with the rhubarb.
Nutrition Facts : Calories 896kcals, FatContent 84.8g (49.8g saturated), ProteinContent 9g, CarbohydrateContent 26.3g (26.3g sugar), FiberContent
RHUBARB CUSTARD PIE IV RECIPE | ALLRECIPES
A creamy rhubarb pie.
Provided by Carolyn
Categories Desserts Pies Fruit Pies Rhubarb Pie Recipes
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb evenly across unbaked pastry shell.
- In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
- Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.
Nutrition Facts : Calories 210.2 calories, CarbohydrateContent 35.9 g, CholesterolContent 46.5 mg, FatContent 6.6 g, FiberContent 0.8 g, ProteinContent 2.8 g, SaturatedFatContent 1.2 g, SodiumContent 121 mg, SugarContent 26.1 g
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This recipe tastes even better with homegrown rhubarb
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 278 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 278 calories per serving
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