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A Swedish favorite, smulpaj features a layer of fruit topped with an oaty crumble.

A Swedish favorite, smulpaj features a layer of fruit topped with an oaty crumble.
A Swedish favorite, smulpaj features a layer of fruit topped with an oaty crumble.


INGREDIENTS:


1⁄3 cup all-purpose flour 

1⁄3 cup light brown sugar 

5 tbsp unsalted butter,   softened

3⁄4 cup oats 

1⁄2 tsp ground cinnamon

For the filling 

10oz (300g) rhubarb,   trimmed and chopped   into 3⁄4in (2cm) chunks 

1⁄4 cup granulated sugar 

1 tsp cornstarch

For the custard 

12⁄3 cups whole milk 

1⁄4 cup heavy cream 

3 large egg yolks, at room   temperature 

1½ tbsp granulated sugar 

1 tbsp cornstarch 

½ tsp vanilla extract



Check also : turkey noodle casserole





METHOD:


1 Preheat the oven to 375ºF (190ºC). Combine the flour and brown sugar in a bowl. Rub in the butter until the mixture resembles coarse bread crumbs. Add the oats and cinnamon, mix well, and set aside.

2 For the filling, combine the rhubarb, granulated sugar, and cornstarch in the ovenproof dish. Gently pack the filling down, spread the flour topping over the top, and shake the dish lightly to help it settle evenly. Place it on a baking sheet.

3 Bake for 30 minutes, until the top is golden and the filling is soft when pierced with a knife. Remove and let rest for 5–10 minutes. Meanwhile, for the custard, heat the milk and cream in a heavy-bottomed saucepan for 5–6 minutes, until steaming. 

4 In a heatproof bowl, whisk the egg yolks, granulated sugar, cornstarch, and vanilla extract until well combined. Gradually add the milk mixture, whisking until the sugar has melted. Pour the custard back into the pan. 

5 Cook the custard over gentle heat for another 5–8 minutes, stirring constantly, until it is thick enough  to coat the back of a spoon. Remove from the heat and serve warm with the smulpaj. You can store the smulpaj, covered, in the fridge for 1–2 days.


You may also like : tuscan roast pork with yellow potatoes, fennel, and parsnips


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