108
POACHED RHUBARB AND VANILLA CUSTARD
Ingredients
• 2 x 500g bunches fresh rhubarb,
trimmed and washed
• 168 g sugar
• 3 eggs, separated
• 480 ml milk
• 1 teaspoon vanilla extract
• 125 g butter, melted
• 120 g custard powder
• 390 g self - raising flour
• 1 teaspoon baking powder
Serve with thick custard and reserved
rhubarb; sprinkle with icing sugar
Method
1.
Cut rhubarb stalk into 2cm lengths and place into a saucepan with sugar and 1 cup water.
Cook over low heat until rhubarb is soft but not broken down. Remove and strain; cool
completely.
2.
Whisk egg yolks, milk, vanilla extract and melted butter together in a large jug.
3.
Combine custard powder, flour, baking powder and sugar together in a large mixing bowl
and make a well in the centre.
4.
Carefully pour in egg and milk mixture and whisk until just combined. Fold through half the
rhubarb and reserve the rest to serve.
5.
Beat egg whites with electric beaters until firm peaks form. Fold through waffle batter.
6.
Select BELGIAN waffle setting and dial up 5 on the browning control dial.
7.
Preheat until orange light flashes up and the words HEATING disappear.
8.
Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
9.
Serve warm with extra thick custard and reserved rhubarb and a sprinkle of icing sugar.
SERVES
12
WAFFLES
PREPARATION
15
MINUTES
COOK
15
MINUTES
Summary of Contents for WAFFLE IRON ADVANCED CONTROL
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