Gastroback WAFFLE IRON ADVANCED CONTROL - Poached Rhubarb and Vanilla Custard

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our
• 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,our,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rmpeaksform.Foldthroughwafebatter.
6.SelectBELGIANwafesettinganddialup5onthebrowningcontroldial.
7.PreheatuntilorangelightashesupandthewordsHEATINGdisappear.
8.Usingwafedosingcup,pour½cupofbatterintoeachwafesquare.Closelidandcook
untiltimerhasnished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