Rhubarb Pudding With Custard Sauce Recipe
Overview:
Indulge in the delightful harmony of tart rhubarb paired with creamy custard sauce in this sumptuous dessert. Perfect for any occasion, this recipe promises a burst of flavor in every spoonful. With a prep time of just 10 minutes and a total cooking time of 35 minutes, you’ll have a mouthwatering treat ready to impress your guests in no time!
Ingredients:
Here’s what you’ll need to create this culinary masterpiece:
| Ingredient | Quantity |
|---|---|
| Fresh rhubarb | 2 stalks |
| Frozen rhubarb | 1 1/4 cups |
| Sugar | 1 cup |
| Water | 2 cups |
| Cornstarch | 2 tablespoons |
| Cold water | 1/4 cup |
| Vanilla extract | 1 1/2 teaspoons |
| Salt | 1 pinch |
| Milk | 2 cups |
| Egg yolk | 1 |
| Nutmeg | Freshly grated, to taste |
Instructions:
Follow these steps to create the ultimate Rhubarb Pudding With Custard Sauce:
-
Prepare Rhubarb:
- Begin by cutting the fresh rhubarb into 3/4 inch pieces.
-
Cook Rhubarb:
- In a saucepan, combine the rhubarb (both fresh and frozen), sugar, and water.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered until the rhubarb is tender. This typically takes about 10 minutes for fresh rhubarb and 3 minutes for frozen.
-
Adjust Sweetness:
- Taste the cooked rhubarb mixture and add more sugar if necessary to achieve your desired level of sweetness.
-
Thicken Mixture:
- In a small bowl, mix the cornstarch with 1/4 cup of cold water until smooth.
- Stir this cornstarch mixture into the simmering rhubarb.
- Cook and stir over medium heat until the mixture thickens and becomes clear, usually a few minutes.
- Allow the mixture to gently boil for about 3 more minutes.
-
Add Flavor:
- Remove the rhubarb mixture from heat and stir in the vanilla extract.
-
Chill Rhubarb Pudding:
- Transfer the cooked rhubarb into a serving bowl and let it cool. Once cooled, cover the bowl and refrigerate until ready to serve.
-
Prepare Custard Sauce:
- In a heavy-bottomed non-aluminum saucepan or the top of a double boiler, combine sugar, cornstarch, and salt.
- Stir in the milk and heat the mixture over medium heat, bringing it to a simmer.
- Cook the mixture for about 5 minutes or until slightly thickened.
-
Temper Egg Yolk:
- Whisk the egg yolk in a separate bowl.
- Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolk.
- Then, whisk the tempered yolk mixture back into the remaining hot milk mixture.
-
Thicken Sauce:
- Cook the combined mixture over low heat, stirring continuously, for approximately 2 minutes or until the sauce reaches your desired thickness.
-
Add Flavoring:
- Remove the custard sauce from heat and stir in the vanilla extract and freshly grated nutmeg to taste.
-
Chill Custard Sauce:
- Cover the custard sauce and refrigerate until needed.
-
Serve:
- To serve, ladle the chilled custard sauce over individual servings of the rhubarb pudding.
Nutritional Information:
- Calories: 196.9 per serving
- Fat Content: 1.9g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 27.9mg
- Sodium Content: 41.5mg
- Carbohydrate Content: 43.7g
- Fiber Content: 2.1g
- Sugar Content: 35.8g
- Protein Content: 2.3g
Serving Tips:
For an extra touch of elegance, garnish each serving with a sprig of fresh mint or a dusting of powdered sugar. Pair this delectable dessert with a cup of hot tea or coffee for a truly memorable dining experience. Whether you’re hosting a dinner party or simply treating yourself, this Rhubarb Pudding With Custard Sauce is sure to be a hit! Enjoy! 🍮🌿
