RHUBARB PUDDING WITH CARAMELIZED GLAZE

Ingredients for 8 servings.
Prepared in eight No. 2 Egg Coddlers from the Wilhelm Wagenfeld Edition

3 rhubarb stalks
2 tablespoons honey
1 tablespoon confectioner’s sugar
1 twig of rosemary
1 tablespoon lemon juice
100 ml cherry juice or orange juice
125 g sugar
Butter
1 egg yolk
2 eggs
125 ml lukewarm milk
125 g quark
Grated zest from one-half of an organically grown lemon

Eight No.2 Egg Coddlers, buttered all the way up to their rims

Allow the quark to drain, overnight if possible, or put it in a cheesecloth and press the whey out of the quark. Melt 25 g sugar and allow it to brown. Drizzle the molten sugar into the Egg Coddlers and allow it to cool there. Peel the rhubarb and cut it into 1 cm pieces. Heat the honey in a pan, add the lemon juice and the confectioner’s sugar, allow to caramelize for one minute. Now add the rosemary twig, douse with cherry juice and simmer for 1 to 2 minutes. Afterwards distribute the rhubarb pieces amongst the eight Egg Coddlers. Beat the yolk and the two eggs with 100 g sugar; add milk, quark and grated lemon zest; mix well. Distribute this mixture on top of the rhubarb pieces. Bake the pudding in a preheated oven at 150° C until golden brown. Shortly before serving, sprinkle with brown sugar and caramelize the topping with a Bunsen burner.