Rhubarb custard flip Recipe
for 6 people
Ingredients
Vanilla layer:
1 tablespoon cornstarch
3 dl milk
30 a 60 grams of sugar
15 A 30 grams of vanilla sugar or extra sugar and vanilla essence
1 egg
1.1/2 dl stiffly whipped whipped cream
Rhubarb layer:
500 grams of rhubarb
60 a 90 gram sugar
3 teaspoons cornstarch or sago
3 tablespoons water
Top layer:
8 tablespoons red berries, blackberries or apple jelly or rosehip Syrup
1.1/2 dl stiffly whipped whipped cream
Instructions
Stir the cornstarch through the milk and cook it always stirring until it is bound.
Add sugar and vanilla sugar.
Take the pan from the heat, let the mixture cool slightly and add the whipped egg.
Heat the custard without letting it boil.
Let it cool, stir from time to time and then spatula the stiff whipped cream through it.
Cut the rhubarb into small pieces and cook them in ' Au Bain Marie ' with the sugar cooked.
Rub the rhubarb through a sieve or whisk them smoothly.
Stir the cornstarch through the water and mix them with the hot rhubarb sauce.
Boil it until it is smooth and tied and let it cool.
Mix the cornstarch with water, do this mixture with the jelly or syrup and the sugar in a pan and stir on soft heat until the jelly is tied and clear.
Let it cool down.
Pour the custard, rhubarb and jelly into high glasses.
Beat the cream stiff and put it on top.
for 6 people
Vanilla layer:
1 tablespoon cornstarch
3 dl milk
30 a 60 grams of sugar
15 A 30 grams of vanilla sugar or extra sugar and vanilla essence
1 egg
1.1/2 dl stiffly whipped whipped cream
Rhubarb layer:
500 grams of rhubarb
60 a 90 gram sugar
3 teaspoons cornstarch or sago
3 tablespoons water
Top layer:
8 tablespoons red berries, blackberries or apple jelly or rosehip Syrup
1.1/2 dl stiffly whipped whipped cream
Instructions
Stir the cornstarch through the milk and cook it always stirring until it is bound.
Add sugar and vanilla sugar.
Take the pan from the heat, let the mixture cool slightly and add the whipped egg.
Heat the custard without letting it boil.
Let it cool, stir from time to time and then spatula the stiff whipped cream through it.
Cut the rhubarb into small pieces and cook them in ' Au Bain Marie ' with the sugar cooked.
Rub the rhubarb through a sieve or whisk them smoothly.
Stir the cornstarch through the water and mix them with the hot rhubarb sauce.
Boil it until it is smooth and tied and let it cool.
Mix the cornstarch with water, do this mixture with the jelly or syrup and the sugar in a pan and stir on soft heat until the jelly is tied and clear.
Let it cool down.
Pour the custard, rhubarb and jelly into high glasses.
Beat the cream stiff and put it on top.