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Add a photoRaciónes: 6
Ingredientes
- 3 lrg egg yolks
- 50 gm caster sugar
- 1 tsp comflour
- 300 ml single cream
- 450 gm rhubarb trimmed and cut into 50mm lengths
- 1 x angelica leaf roughly torn
- 3 Tbsp. demerara sugar
- 75 gm butter
- 150 gm plain flour
- 1 Tbsp. sugar
- Â Â cool water
Direcciones
- Rub the butter into the flour for the pastry.
- Stir in the sugar then mix the crumbs to a hard dough with cool water.
- Roll out the pastry nn a lightly floured surface and use it to line a shallow 225 to 250mm loosebottomed flan tin.
- Refrigeratethe pastry for at least 20 min.
- Prick the base of the pastry all overwith a fork then line with greaseproof paper and baking beans.
- Cook on the floor of the roasting ovenfor 15 min then carefully remove the paper and beans and cook for a further 5 min till the base has dry out.
- Blend the Large eggs yolks with the sugar and cornflour to make a smooth paste. Heat the cream on the simmering plate till almost boiling then pour it on to the Large eggs stirring all the time.
- Rinse the pan out with cool water then return the custard to it and heat on the simmering plate stirring all the time till the mix has thickened but not boiled. Pour the custard into the pastry case and allow it to cold while preparing the rhubarb.
- Poach the rhubarb with the angelica leaf in a pan of just simmering water on the simmering plate for 8 to 10 min the rhubarb pcs should retain their shape.
- Remove the rhubarb pcs from the water with a perforated spoon and arrange them over the custard then scatter them with the dcmerara sugar just before seeing.
- I love rhubarb the herald of spring especially when cooked with a few angelica leaves that takes away some of the tartness of the fruit. The rhubarb is lightly poached and then covered with brown sugar that could be quickly caramelised with a blow torch if you have one.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 360 | |
| Calories from Fat 199 | 55% |
| Total Fat 22.55g | 28% |
| Saturated Fat 13.4g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 102mg | 4% |
| Potassium 277mg | 8% |
| Total Carbs 33.32g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 9.96g | 7% |
| Protein 5.93g | 9% |
