Rhubarb Custards

Name: Rhubarb Custards
Yield: 6
Ingredients: 3/4 c. sugar; 12 oz. rhubarb; 1 c. whole milk; 1/2 c. heavy cream; c. all-purpose flour; unsalted butter; 2 large eggs; 1 large egg yolk; Coarse salt

Published: Apr 16, 2012

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This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.

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Directions

1. Step 1Heat oven to 350 degrees F. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
2. Step 2Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.