BillT
Fri, Sep-21-01, 02:45
Rhubarb Custard
Ingredients for 6 servings: Filling: 2 pounds trimmed rhubarb (24.6 ECC), sweetener equivalent to 6 tablespoons sugar, or to taste. Custard: 5 large egg yolks (1.5 ECC), liquid sweetener equivalent to 1/2 cup sugar, 1 3/4 cups heavy cream (11.6 ECC), 1 teaspoon vanilla (0.5 ECC), sweetener equivalent to 6 tablespoons sugar, or to taste.
Filling: Cut the rhubarb stalks into small pieces, add sweetener and cook on the stovetop in a saucepan for 15 minutes or until soft. Cool filling. (Rhubarb filling may be made 2 days ahead and chilled, covered; in this case, bring it to room temperature before proceeding.) Preheat oven to 325°F.
Custard: In a bowl whisk together yolks and sweetener. In a small heavy saucepan heat cream with vanilla over moderately high heat until it just comes to a simmer. Add cream mixture to egg mixture in a stream, whisking, and skim off any froth. Divide the rhubarb filling among six 3/4-cup flameproof ramekins and divide custard over filling. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in the middle of the oven until just set, about 50 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
Total ECC: 38.2; per person: 6.3 ECC.
Ingredients for 6 servings: Filling: 2 pounds trimmed rhubarb (24.6 ECC), sweetener equivalent to 6 tablespoons sugar, or to taste. Custard: 5 large egg yolks (1.5 ECC), liquid sweetener equivalent to 1/2 cup sugar, 1 3/4 cups heavy cream (11.6 ECC), 1 teaspoon vanilla (0.5 ECC), sweetener equivalent to 6 tablespoons sugar, or to taste.
Filling: Cut the rhubarb stalks into small pieces, add sweetener and cook on the stovetop in a saucepan for 15 minutes or until soft. Cool filling. (Rhubarb filling may be made 2 days ahead and chilled, covered; in this case, bring it to room temperature before proceeding.) Preheat oven to 325°F.
Custard: In a bowl whisk together yolks and sweetener. In a small heavy saucepan heat cream with vanilla over moderately high heat until it just comes to a simmer. Add cream mixture to egg mixture in a stream, whisking, and skim off any froth. Divide the rhubarb filling among six 3/4-cup flameproof ramekins and divide custard over filling. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in the middle of the oven until just set, about 50 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
Total ECC: 38.2; per person: 6.3 ECC.