PREP TIME: 20 minutes + 3 hours to chill
COOKING TIME: 20 minutes
MAKES 6 servings
The combination of rhubarb and custard is a very British, very delicious, tried-and-true pairing. Rhubarb is in season in the spring and increasingly available in the United States, so look for it at your local grocery store. Rhubarb is tart, but when cooked into a sweetened compote it becomes mellow and tangy; it’s the perfect complement to a creamy custard.
CUSTARD
2 teaspoons powdered unflavored gelatin
2 cups (480 ml) heavy cream, divided
½ cup (95 g) granulated low-carb sweetener of your choice
Seeds of 1 vanilla bean
½ stick (¼ cup/55 g) unsalted butter
Generous pinch of fine sea salt
4 large egg yolks
RHUBARB LAYER
1 pound (450 g) rhubarb stalks, washed and chopped
½ cup (95 g) granulated low-carb sweetener of your choice
½ cup (120 ml) water
½ stick (¼ cup/55 g) unsalted butter
Chopped raw pistachios, for garnish
- Make the custard: Sprinkle the gelatin over ½ cup (120 ml) of the cream, whisk with a fork, and let bloom for 5 minutes.
- Place the remaining 1½ cups (360 ml) of cream, sweetener, vanilla bean seeds, butter, and salt in a saucepan over medium heat. Bring the cream mixture to almost boiling, whisking often to combine the ingredients thoroughly.
- While the cream is heating, place the egg yolks in a large mixing bowl and lightly beat until well combined. While whisking rapidly, slowly pour the hot cream mixture into the bowl with the egg yolks. Add the bloomed gelatin mixture and continue to whisk.
- Return the cream-egg-gelatin mixture to the saucepan and continue to cook over low heat, stirring constantly, until the mixture thickens and lightly coats the back of a spoon.
- Pour the mixture into a heatproof bowl. Place plastic wrap directly on the surface to prevent a skin from forming, let cool slightly, then place the custard in the refrigerator for about 3 hours, until fully cooled.
- Make the rhubarb layer: Place all the ingredients in a saucepan and bring to a boil over medium heat, then reduce to a light simmer and cook for 5 to 10 minutes, until the rhubarb is tender. Pour the mixture into a bowl, cover, and place in the refrigerator to cool for at least 3 hours.
- Assemble the custards: Remove the custard mixture from the refrigerator and whisk well until smooth and glossy (you can do this by hand for a great biceps workout, or with a stand mixer or an electric beater).
- Divide the rhubarb mixture among 6 ramekins or glasses and top with the custard. Sprinkle a few chopped pistachios on the tops for garnish. Store leftover custards, covered, in the refrigerator for up to 4 days.
