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Рецепт Rhubarb Soup With Orange Custard
by Global Cookbook

Rhubarb Soup With Orange Custard
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Ингредиенты

  • 2 stalk fresh rhubarb
  • 1/2 box fresh strawberries
  • 1 1/2 c. water
  • 1/2 c. sugar
  •     healthy pinch salt
  •     vanilla extract

Инструкции

  1. Peel rhubarb and cut into 2' lengths, then slice lengthwise again.
  2. Bring water, sugar and salt to boil.
  3. Add in reserved scraps to syrup. Cook 10 min and strain.
  4. Poach remaining rhubarb in syrup till just done. Finish with sliced straw-berries and touch of champagne (optional). Quickly add in a few tarragon sprigs.
  5. For the Custard8 ounces whole milk3 ounces sugar2 whole eggs2 tsp. orange rind gratedpinch saltOptional:champagnetarragon
  6. Bring lowfat milk, orange rind, salt, sugar to simmer. Cook gently for 10 min. Strain. Cold to room temperature.
  7. Combine all ingredients in a bowl.
  8. Butter 4 small ramekins(4-6 ounces) and distribute mix proportionately among them.
  9. Bake in a water bath (oven proof dish with 3/4 warm water) covered with foil for 300 degrees, 20-30 min.
  10. Un-mold in center of rimmed soup bowl. Pour hot rhubarb around.