Ingredients Jump to Instructions ↓

  1. 3/4 cups milk

  2. 5 egg yolks

  3. 1/2 cup sugar

  4. 3/4 cup heavy cream, whipped

Instructions Jump to Ingredients ↑

  1. Bring the milk to a simmer in a saucepan over moderate heat. Meanwhile, whisk together the egg yolks and sugar until smooth. Add a little of the hot milk to the egg yolk mixture, then whisk the egg mixture into the milk. Cook, stirring constantly, until the mixture has thickened slightly, about 15 minutes. Do not boil. Refrigerate the custard until well chilled, at least 1 hour. Meanwhile, combine the rhubarb and sugar in a saucepan over low heat and cook covered for 25 to 30 minutes, stirring frequently. Strain and discard the liquid. Mash the rhubarb with a fork and chill.  Prior to serving, fold the whipped cream into the custard, and then fold in the rhubarb. Serve in stemmed wine glasses or parfait glasses.  Add vanilla. Chill. *For best results use fresh ingredients.


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