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Brown butter doughnut muffins with rhubarb & custard
- 450g rhubarb , trimmed and chopped
- 190g golden caster sugar
- 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 pure (recipe above)
- 100ml ready-made vanilla custard , chilled
- 150ml whole milk , chilled
- 3 scoops vanilla ice cream
- 6 tbsp rhubarb pure (above)
Directions:View on BBC Good Food
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