Post by wilderness on Oct 22, 2018 13:09:25 GMT -5
Rhubarb Custard (makes 2 servings)-bwatcher
1 1/2 cups rhubarb, divided, cut up on the smaller side
1 egg
1 Tablespoon of milk
1/4 to 1/2 cup sugar (depending on if you add ice cream after it's cooked)
2 Tablespoons of flour
smidge of nutmeg or 1/4 tsp. of cinnamon
1/2 tsp. butter
Mix the dry ingredients together and add the egg and milk; stir to combine.
Put 3/4 cup of rhubarb in each 10 oz. ramekin or dish of equivalent size
Pour half the custard mixture over top the cut up rhubarb in each dish
Dot each dish with a 1/4 tsp. of butter (optional)
I have a 1000 watt microwave.
I put both ramekins in the microwave at the same time, uncovered
I set the microwave for 8 minutes on power level 5. I have a turntable in mine so I don't have to rotate them.
Take the ramekins out of the microwave at the end of the 8 minutes. They will be very hot.
You can push a large scoop of ice cream down into the center of the hot custard and serve right away
or let them cool to room temperature and eat plain or with ice cream later.
I have used a cup of rhubarb per dish, but they get really close to boiling over.
I have found that the amount of sugar can be cut in half if you're going to add the ice cream and serve it right away
1 1/2 cups rhubarb, divided, cut up on the smaller side
1 egg
1 Tablespoon of milk
1/4 to 1/2 cup sugar (depending on if you add ice cream after it's cooked)
2 Tablespoons of flour
smidge of nutmeg or 1/4 tsp. of cinnamon
1/2 tsp. butter
Mix the dry ingredients together and add the egg and milk; stir to combine.
Put 3/4 cup of rhubarb in each 10 oz. ramekin or dish of equivalent size
Pour half the custard mixture over top the cut up rhubarb in each dish
Dot each dish with a 1/4 tsp. of butter (optional)
I have a 1000 watt microwave.
I put both ramekins in the microwave at the same time, uncovered
I set the microwave for 8 minutes on power level 5. I have a turntable in mine so I don't have to rotate them.
Take the ramekins out of the microwave at the end of the 8 minutes. They will be very hot.
You can push a large scoop of ice cream down into the center of the hot custard and serve right away
or let them cool to room temperature and eat plain or with ice cream later.
I have used a cup of rhubarb per dish, but they get really close to boiling over.
I have found that the amount of sugar can be cut in half if you're going to add the ice cream and serve it right away
1 1/2 cups rhubarb, divided, cut up on the smaller side
1 egg
1 Tablespoon of milk
1/4 to 1/2 cup sugar (depending on if you add ice cream after it's cooked)
2 Tablespoons of flour
smidge of nutmeg or 1/4 tsp. of cinnamon
1/2 tsp. butter
Mix the dry ingredients together and add the egg and milk; stir to combine.
Put 3/4 cup of rhubarb in each 10 oz. ramekin or dish of equivalent size
Pour half the custard mixture over top the cut up rhubarb in each dish
Dot each dish with a 1/4 tsp. of butter (optional)
I have a 1000 watt microwave.
I put both ramekins in the microwave at the same time, uncovered
I set the microwave for 8 minutes on power level 5. I have a turntable in mine so I don't have to rotate them.
Take the ramekins out of the microwave at the end of the 8 minutes. They will be very hot.
You can push a large scoop of ice cream down into the center of the hot custard and serve right away
or let them cool to room temperature and eat plain or with ice cream later.
I have used a cup of rhubarb per dish, but they get really close to boiling over.
I have found that the amount of sugar can be cut in half if you're going to add the ice cream and serve it right away
1 1/2 cups rhubarb, divided, cut up on the smaller side
1 egg
1 Tablespoon of milk
1/4 to 1/2 cup sugar (depending on if you add ice cream after it's cooked)
2 Tablespoons of flour
smidge of nutmeg or 1/4 tsp. of cinnamon
1/2 tsp. butter
Mix the dry ingredients together and add the egg and milk; stir to combine.
Put 3/4 cup of rhubarb in each 10 oz. ramekin or dish of equivalent size
Pour half the custard mixture over top the cut up rhubarb in each dish
Dot each dish with a 1/4 tsp. of butter (optional)
I have a 1000 watt microwave.
I put both ramekins in the microwave at the same time, uncovered
I set the microwave for 8 minutes on power level 5. I have a turntable in mine so I don't have to rotate them.
Take the ramekins out of the microwave at the end of the 8 minutes. They will be very hot.
You can push a large scoop of ice cream down into the center of the hot custard and serve right away
or let them cool to room temperature and eat plain or with ice cream later.
I have used a cup of rhubarb per dish, but they get really close to boiling over.
I have found that the amount of sugar can be cut in half if you're going to add the ice cream and serve it right away
