CUSTARD TART
Steps:
- The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
- Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
- The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
- Pour the custard into the pastry cases and let sit to cool.
- Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;
RHUBARB CUSTARDS
This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
- Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
EASY PEASY RHUBARB SOUFFLE
A yummy treat to be eaten all year round. family will love it friends will love it, everyone will love it!
Provided by emily12345
Time 1h
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 180ÃÂC/Gas 5
- Wash and chop the rhubarb into small pieces. Tip into a wide pan along with the golden syrup and cinnamon Stir over gentle heat until the sugar has dissolved, then cook over a high heat for about 3-5 minutes until the rhubarb has softened. Transfer to a food processor and whiz until you get a smooth puree. Transfer to a bowl and set aside to cool.
- To make the crème patissière, heat the milk and cream in a heavy-based pan with 1 tablespoon of sugar. Meanwhile, sift the flour and cornflour together. In a separate bowl, beat the egg yolks with half of the remaining sugar, then gradually beat in the flour.
- When the milk and cream begin to scald, remove from the heat and pour into the hot liquid over the egg mixture, whisking thoroughly as you do so. Transfer the mixture back into the pan and stir over gentle heat for about 3-5 minutes until it is smooth. Transfer the crème patissière to a bowl and leave to cool, stirring occasionally to prevent a skin from forming on the surface.
- Mix the rhubarb paste into the crème patissière.whisk until the form stiff peaks.Gradually whisk in the rest of the sugar until you have a glossy meringue. Fold this into the rhubarb mixture. Quickly divide the mixture into the prepared ramekins. Place the dishes on a baking tray and bake for 12-15 minutes until risen and golden on top. (Do not be tempted to open the oven door halfway through or the soufflés may collapse).
- to make the sauce melt the chocolate in a microwave or alternativley place in a heatprove bowl of a pan of boiling water until melted.When the chocolate is melted add the creme and mix together.
- you can either serve the sauce over your souffles or make a hole in your cake with the end of a knive and pour in.
RHUBARB SOUFFLE
This light souffle omelette is packed full of juicy, spiced rhubarb and strawberries and is on the table in less than 20 minutes. As an alternative filling I like ti use banana, mango and brown sugar, or pineapple pieces and stem ginger.
Provided by Lene8655
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the rhubarb, orange juice, 3 Tbsp of the caster suage and the mixed spice in a pan and bring to the boil; simmer for 4 minutes until tender and thickened. Sir in the strawberries and set aside.
- Beat the egg yolks and remaining caster sugar until pale, then stir in the orange zest. In a separate bowl, whisk the egg whites until stiff. Fold the egg yolks carefully into the whites.
- Pre heat the grill to medium. Melt the butter in a 23cm frying pan and spoon in the egg mixture so that it covers the base. Cook over a gentle heat for a few minutes until golden underneath and beginning to set, then grill for 1 minute until golden and puffy.
- Slide the souffle onto a serving plate and spoon some of the fruit and sauce over half of it. Fold over and dust liberally with icing sugar. Serve in wedges with extra fruit and a spoonful of creme fraiche.
Nutrition Facts : Calories 223.5, Fat 14.5, SaturatedFat 7.8, Cholesterol 192.5, Sodium 96.8, Carbohydrate 18.6, Fiber 1.7, Sugar 15.1, Protein 5.8
FROZEN RHUBARB AND WHITE CHOCOLATE SOUFFLE
I quote and agree with everything Chef Anna Olson says about this recipe - one featured on her Food Network Canada TV program, SUGAR. "This recipe looks like a spectacular baked souffle without the effort or worry of whether it will sink! Essentially a light, frozen mousse, the rhubarb flavour compliments the white chocolate making it a refreshing dessert."
Provided by Gerry sans Sanddunes
Categories Frozen Desserts
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft.
- Puree, then set aside to cool.
- THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
- Secure parchment with an elastic band or string.
- Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.)
- Whip cream to soft peaks and chill.
- Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
- Remove from simmer, and whisk chocolate into egg yolk mixture.
- Let mixture sit until at room temperature.
- Fold in whipped cream in two additions just until incorporated.
- Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
- Fold one third of the egg-whites into mousse followed by the remaining two thirds.
- Quickly fold in the rhubarb.
- Spoon mousse into the ramekins, filling up over the edge of each ramekin.
- Freeze overnight- or at least 6 hours.
- TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries.
Nutrition Facts : Calories 525.7, Fat 33.4, SaturatedFat 20.1, Cholesterol 148.2, Sodium 105.2, Carbohydrate 49, Fiber 0.7, Sugar 46.1, Protein 5.8
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Category DessertEstimated Reading Time 4 mins
- Preheat the oven to 180°C/350°F/gas 4 and put in a baking tray to heat up. Put the rhubarb into a saucepan with the 100g of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put to one side and leave to cool completely.
- Get yourself six ramekin dishes and rub their insides with the butter. Put the gingersnap biscuits into a sandwich bag, tie a knot in the top and smash the biscuits with a rolling pin or the bottom of a pan to make quite small crumbs. Dust the insides of the buttered ramekins with the smashed biscuits, then shake out any excess crumbs and keep them for later. (You can put the dishes into the fridge at this point until you’re ready to put your soufflé together.)
- Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish. Mix the rest of the rhubarb with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric whisk, beat the egg whites with a pinch of salt until you have soft peaks. Add the remaining 2 tablespoons of sugar and whisk on a high speed until the whites are very stiff – this should take about 3 minutes.
- Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean.
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