CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Marion Cunningham's Rhubarb with English Custard
by
Barbara
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 226 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Butterscotch And Banana Trifle With Madeira
Receta
Reviews/Comments
Close this frame
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
Recetas similares
Butterscotch And Banana Trifle With Madeira
Breakfast fruit muffins
Mother's Custard Rhubarb Pie
Ann's Rhubarb Custard Cake
Marion Cunningham's Raised Waffles
© 2024 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
.%20I%20had%20one%20of%20those%20%22why%20haven't%20I%20made%20this%20before%22%20moments.%20I%20took%20my%20leftover%20rhubarb%20and%20made%20her%20dish.%20Definitely%20comfort%20food,%20but%20with%20a%20difference.%20Of%20course,%20I%20ate%20most%20of%20the%20custard%20first.%3C/p%3E%3Cp%3EMarion%20Cunningham's%20Rhubarb%20with%20English%20Custard%3C/p%3E%3Cp%3EFrom%20The%20Breakfast%20Book%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E1%20pound%20rhubarb,%20ends%20trimmed%20and%20cut%20into%201/2%20inch%20pieces.%20(4%20cups)%3C/p%3E%3Cp%3E1%201/3%20cups%20water%3C/p%3E%3Cp%3E3/4%20cup%20sugar%3C/p%3E%3Cp%3E1%201/2%20inch%20thick%20slice%20fresh%20gingerroot%3C/p%3E%3Cp%3E2%20cups%20English%20Custard%20(recipe%20follows)%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EPut%20the%20rhubarb%20into%20a%20saute%20pan%20that%20has%20a%20lid.%20Add%201%20cup%20of%20water%20and%20cook,%20covered,%20over%20medium%20heat%20for%204-5%20minutes,%20just%20until%20the%20rhubarb%20is%20barely%20tender.%20Do%20not%20overcook!%20Carefully%20remove%20the%20rhubarb%20from%20and%20pan%20and%20set%20aside.%20Discard%20the%20water.%3C/p%3E%3Cp%3EPut%20the%20sugar,%201/3%20cup%20water%20and%20gingerroot%20into%20the%20saute%20pan%20and%20heat%20until%20the%20sugar%20dissolves%20and%20it%20comes%20to%20a%20boil.%20Add%20the%20rhubarb%20and%20stir%20gently%20for%20about%20a%20minute%20so%20the%20rhubarb%20is%20coated%20with%20the%20syrup.%20Allow%20to%20cool,%20remove%20the%20gingerroot%20and%20refrigerate.%3C/p%3E%3Cp%3EServe%20with%20English%20Custard%20on%20top.%3C/p%3E%3Cp%3EEnglish%20Custard%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EHeat%20the%20milk%20to%20a%20simmer%20point.%20Not%20boiling,%20but%20little%20bubbles%20around%20the%20side%20and%20steam%20rising%20from%20the%20milk.%20Remove%20from%20heat%20and%20add%20sugar.%20Sitr%20to%20dissolve.%20With%20a%20whisk,%20slowly%20temper%20the%20egg%20yolks%20until%20all%20the%20milk%20is%20combined.%20Pour%20back%20into%20the%20pan%20and%20cook%20over%20low%20heat,%20stirring%20constantly.%20Pay%20attention,%20as%20there%20will%20be%20a%20slight%20thickening%20and%20the%20mixture%20will%20coat%20the%20back%20of%20a%20wooden%20spoon.%20Remove%20from%20heat,%20strain,%20and%20then%20add%20the%20vanilla.%20I%20like%20my%20custard%20cool,%20so%20I%20place%20some%20plastic%20wrap%20on%20the%20surface%20so%20it%20won't%20form%20a%20skin,%20and%20refrigerate.%3C/p%3E){kind=link}