Lemon Balm Custard Recipe with Rhubarb Sauce

Name: Lemon Balm Custard Recipe with Rhubarb Sauce
Ingredients: 2 1/2 cups milk; 1/2 cup fresh lemon balm (or substitute 1 tablespoon dried lemon verbena or 2 fresh bay leaves); Generous teaspoon grated lemon zest (the yellow part of the peel); About 1/2 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract; 1/2 cup sugar; 2 extra-large whole eggs; 2 extra-large egg yolks; Pinch salt; About 4 cups chopped fresh rhubarb (4 large stalks); 1/2 cup orange juice, preferably fresh-squeezed; 1 to 2-inch piece vanilla bean, split lengthwise; Few dashes fresh grated nutmeg

www.motherearthliving.com

Serve up this sweet homemade lemon balm custard with a fresh rhubarb sauce.

View full recipe on www.motherearthliving.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.motherearthliving.com.

Share this recipe:

Cooking tools:

Ramekin
Fine-mesh sieve
Cooling rack
Microplane
Saucepan
Baking pan
Oven
Stove
Mixing bowl
Whisk
Chef's knife
Cutting board
Spoon
Measuring cup

Ingredients

2 1/2 cups milk
1/2 cup fresh lemon balm (or substitute 1 tablespoon dried lemon verbena or 2 fresh bay leaves)
Generous teaspoon grated lemon zest (the yellow part of the peel)
About 1/2 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
1/2 cup sugar
2 extra-large whole eggs
2 extra-large egg yolks
Pinch salt
About 4 cups chopped fresh rhubarb (4 large stalks)
1/2 cup orange juice, preferably fresh-squeezed
1 to 2-inch piece vanilla bean, split lengthwise
Few dashes fresh grated nutmeg