¡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
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
© 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}