Custard pots with rhubarb

Custard pots with rhubarb

Total: 4 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 372 kcal
, Fat: 24 g
, Carbohydrate: 30 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 dl full cream
1 dl milk
1 pinch salt
¼ tsp ground cardamom
4 fresh egg yolks
3 tbsp sugar
water, boiling


250 g rhubarb, thinly sliced
½ dl water
1 tbsp sugar
1 lime, rinsed with hot water, dabbed dry, use a little grated zest and 1 tbsp of juice
1 tbsp pistachios, coarsely chopped
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How it's done

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Bring the cream, milk, salt and cardamom to the boil in a pan. Using the whisk on a hand mixer, beat the egg yolks and sugar in a bowl for approx. 3 mins., continue to beat until the mixture thickens and becomes lighter in colour. Add the hot cream mixture while stirring, pour through a sieve into a measuring cup, pour into the ramekins. Place the ramekins on a cloth in an ovenproof dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins. Cover the ramekins individually with foil.

To cook in the oven

Approx. 30 mins. in the centre of an oven preheated to 160°C. Remove, leave to cool, cover and chill for approx. 3 hrs.


Mix the rhubarb, water and sugar in a pan, simmer for approx. 5 mins. until just soft, leave to cool. Mix in the lime zest and lime juice, spread on top of the custard pots, sprinkle with the pistachios.

Good to know
Tip: Use the remainder of the egg whites to bake little meringues. The recipe for this can be found at
Note: Custard pots are a creamy, silky smooth dessert, similar to crème brulée.

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