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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:
Betty Bossi Koch-Center
How it's done
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.
|Tip:||Use the remainder of the egg whites to bake little meringues. The recipe for this can be found at Fooby.ch|
|Note:||Custard pots are a creamy, silky smooth dessert, similar to crème brulée.|
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