toodle.

Websites
Competitions Time Competitions Whale Directive Watch FlyPigeonFly Sheffield Gigs Strike Calendar Toodle

Other Projects
Amazingly Fresh Deals Recipe Search
Maps
Historic Pubs Places

Open Source Projects

Rhubarb Charlotte with Crème Anglaise

Buttery bread pockets filled with spiced rhubarb, served with zest-infused custard and a decorative spun sugar ball.

Vegetarian Dessert British Rhubarb Custard

Estimated Nutrition

Calories

2482.4

kcal / serving

2482.4 kcal total

Carbs

241g

per serving

241 g total

Fat

156.2g

per serving

156.2 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

Soft

tbsp

Caster Sugar

For custard

150

Caster Sugar

For spun sugar

Dairy

Butter

Divided use

150

Milk

Whole

150

Double Cream

piece

Egg Yolk

Free-range

Fruits

0.5

piece

Orange

Juice only

piece

Orange

Zest only

GrainsCereals

slice

Bread

White, crusts removed

Liquids

290

Water

Warm

NutsSeeds

piece

Vanilla Pod

Split lengthways, seeds scraped out

Vegetables

stick

Rhubarb

Finely chopped

0.5

tsp

Ginger

Ground

Method

Preheat the oven to 220°C.

Melt 25g of butter and cook rhubarb with 1 tbsp brown sugar and ginger for 5 minutes.

Add orange juice and cook for 2 minutes until rhubarb is softened.

Cut two bread slices into 5cm circles and the rest into three rectangles.

Melt 50g of butter and dip the bread pieces into it.

Line a 5cm chefs' ring with one bread circle and the rectangular pieces.

Fill with rhubarb and top with the second bread circle.

Bake for 10 minutes until golden.

Heat milk, cream, and vanilla until just boiling.

Whisk egg yolks and caster sugar until light and fluffy.

Gradually whisk the warm milk mixture into the eggs.

Heat mixture for 2 minutes until thickened and stir in orange zest.

Dissolve 150g sugar in warm water in a heavy saucepan.

Boil until a caramel forms and halt cooking by dipping the pan in cold water.

Spin the caramel over a metal skewer to form threads and shape into a ball.

Serve the charlotte with custard drizzled around and the sugar ball on top.

made with
a toodle. project