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Jun. 2nd, 2019 07:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Baked Rhubarb Custard.
1 tsp unsalted butter
1 stalk rhubarb, about 6 oz, trimmed and thinly sliced
1/4 cup plus 2 Tbsp sugar
2 cups whole milk
1 large egg plus 2 yolks (I used duck eggses)
1 Tbsp cornstarch
1/2 tsp true cinnamon
1/4 tsp salt
Grease a shallow baking 11x8" dish with the butter. In a small bowl, toss the rhubarb with 2 Tbsp sugar and transfer it to the baking dish. Let it sit, covered, for 30 minutes.
Heat the oven to 325. Roast the rhubarb for 30 minutes, until it turns plump and releases its juices. Remove from the oven.
Meanwhile, whisk together the milk, egg, yolks, remaining 1/4 cup sugar, cornstarch, true cinnamon, and salt. Make sure there are no lumps. Pour this over the rhubarb in the baking dish and return it to the oven. Bake for 55-60 minutes, until the pudding is firm on the sides and slightly jiggles in the middle. Let it cool in the pan for at least 30 minutes before serving.
What worked: It was okay. I made it in four individual serving crocks and baked it for 45 minutes, which seemed to do the trick and was easier to serve.
What didn't: 6 oz was about 6 stalks rhubarb in the bunch I got, so it was a good thing I weighed it. The rhubarb wept at the bottom as it cooled.
Will I make it again? Probably not - it was just okay.
1 tsp unsalted butter
1 stalk rhubarb, about 6 oz, trimmed and thinly sliced
1/4 cup plus 2 Tbsp sugar
2 cups whole milk
1 large egg plus 2 yolks (I used duck eggses)
1 Tbsp cornstarch
1/2 tsp true cinnamon
1/4 tsp salt
Grease a shallow baking 11x8" dish with the butter. In a small bowl, toss the rhubarb with 2 Tbsp sugar and transfer it to the baking dish. Let it sit, covered, for 30 minutes.
Heat the oven to 325. Roast the rhubarb for 30 minutes, until it turns plump and releases its juices. Remove from the oven.
Meanwhile, whisk together the milk, egg, yolks, remaining 1/4 cup sugar, cornstarch, true cinnamon, and salt. Make sure there are no lumps. Pour this over the rhubarb in the baking dish and return it to the oven. Bake for 55-60 minutes, until the pudding is firm on the sides and slightly jiggles in the middle. Let it cool in the pan for at least 30 minutes before serving.
What worked: It was okay. I made it in four individual serving crocks and baked it for 45 minutes, which seemed to do the trick and was easier to serve.
What didn't: 6 oz was about 6 stalks rhubarb in the bunch I got, so it was a good thing I weighed it. The rhubarb wept at the bottom as it cooled.
Will I make it again? Probably not - it was just okay.
no subject
Date: 2019-06-02 09:07 pm (UTC)no subject
Date: 2019-06-02 10:34 pm (UTC)