Photo: Ernest Porzi
Rhubarb & rose custard creams with crystallised petals
10 ingredients
10 min + 45 min
Serves 6
openrecipes
A creamy individual set pudding pot with pink, sweet fruit and edible flower petals for a pretty finish
Estimated Nutrition (whole recipe, rough)
202
Calories
7g
Protein
11g
Fat
18g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 750g/ 1lb 10oz rhubarb , cut into 5cm/ 2in batons
- 150g/ 5 ½oz caster sugar , plus extra to taste
- juice ½ lemon
- ½ tsp rose water
- 500ml/ 18fl oz double cream
- 1 vanilla pod , split lengthways, seeds scraped out
- 6 large egg yolks
- 1 egg white
- 100g/4oz wild rose petals
- 140g/ 5oz caster sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes