Sweets with rhubarb

Name: Sweets with rhubarb
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 600 ml Milk; 50 g Cane sugar; 100 g Common wheat semolina; 1 TEASPOON Vanilla extract; 25 g Butter; 4 TABLESPOONS Fresh cream; 2 Eggs (size M); 1 glass (340 g) Rhubarb Jam; 100 g Icing sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

600 ml Milk
50 g Cane sugar
100 g Common wheat semolina
1 TEASPOON Vanilla extract
25 g Butter
4 TABLESPOONS Fresh cream
2 Eggs (size M)
1 glass (340 g) Rhubarb Jam
100 g Icing sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Heat milk with sugar, stir in semolina and let it stand for about 8 minutes. Add vanilla, butter and crème fraîche and mix very well. Let cool off
2
Separate eggs. Stir the egg yolks into the semolina mixture. Divide into 6 greased ovenproof glasses or moulds, add jam
3
Beat egg whites until stiff, add icing sugar. Pour firm beaten egg whites into the glasses. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes until the meringue is lightly golden. Serve hot dusted with icing sugar
4
Waiting time approx. 30 minutes