Photo: Diliara Garifullina
Brown butter doughnut muffins with rhubarb & custard
16 ingredients
Makes 12
openrecipes
Sugar-dredged cupcakes with brown butter in the batter, and fruit compote and fresh vanilla custard as a filling
Estimated Nutrition (whole recipe, rough)
896
Calories
28g
Protein
31g
Fat
121g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | 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
- 450g rhubarb , trimmed and chopped
- 190g golden caster sugar
- ½ vanilla pod , split in half
- 200g butter , plus extra for the tin
- 80ml whole milk
- 1 whole egg and 1 yolk
- 1 tsp vanilla extract
- 190g self-raising flour
- 125g golden caster sugar
- 125g golden granulated sugar
- 60ml ready-made vanilla custard
- 6 tbsp rhubarb purée (recipe above)
- 100ml ready-made vanilla custard , chilled
- 150ml whole milk , chilled
- 3 scoops vanilla ice cream
- 6 tbsp rhubarb purée (above)
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