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Rhubarb Custard with Pistachio Crumble


A thick, rich vanilla custard sprinkled with nutty pistachio streusel blankets a hidden layer of tart, lightly poached rhubarb at the bottom of each of these delicious, gluten-free desserts, created by blogger Aran Goyoaga. Be sure to watch the delicate custards carefully as they bake so you don’t overcook them.

Rhubarb Custard with Pistachio Crumble

For the poached rhubarb:

1/2 cup (4 oz./125 g.) sugar

4 stalks rhubarb (1 lb./500 g total weight), cut into 1-inch (2.5-cm.) pieces

For the pistachio crumble:

1/4 cup (1 oz./30 g.) unsalted pistachios

4 Tbs. (2 oz./60 g.) cold unsalted butter, cut into chunks

1/4 cup (2 oz./60 g.) sugar

1/4 cup (1 1/2 oz./45 g.) brown rice flour

1/4 cup (1 1/2 oz./45 g.) almond flour

4 1/2 tsp. tapioca flour

Pinch of kosher salt

For the custard:

1 vanilla bean

2 cups (16 fl. oz./500 ml.) heavy cream

1/2 cup (4 fl. oz./125 ml.) whole milk

3/4 cup (6 oz./185 g.) sugar

Grated zest of 1 orange

6 large eggs

1/4 cup (1 oz./30 g.) cornstarch

Position a rack in the middle of the oven and preheat to 325°F (160°C). Have ready 8-10 custard cups or ramekins, each at least 3/4 cup (6 fl. oz./180 ml.) Arrange the cups in a baking dish.

To poach the rhubarb, in a small saucepan, combine the sugar and 1 cup (8 fl. oz./250 ml.) water and heat over medium heat, stirring to dissolve the sugar. Add the rhubarb, reduce the heat so that the sugar syrup is barely simmering, and gently cook the rhubarb until it is soft but still keeps its shape, about 3 minutes.

Drain the rhubarb, being careful not to mush it too much.

To make the crumble, finely chop the pistachios in a food processor. Add the butter, sugar, brown rice flour, almond flour, tapioca flour and salt, and pulse a few times just until a crumble sandlike dough forms. Transfer to a bowl and refrigerate until ready to use.

To make the custard, split the vanilla bean and scrape out the seeds with the back of a paring knife. In a saucepan, combine the vanilla pod and seeds, the cream, the milk, half of the sugar, and the orange zest.

Bring to a boil over medium heat and stir. Remove from the heat and remove the vanilla pod. In a small bowl, whisk together the eggs, cornstarch, and remaining sugar.

Pour a little of the hot cream into the egg mixture, a little at a time, and whisk until combined. Strain through a fine-mesh sieve into a pitcher.

Divide the rhubarb between the custard cups. Pour the custard over the rhubarb. Sprinkle the reserved crumble over the top of each custard, dividing it evenly. Carefully pour very hot water into the baking dish to reach about halfway up the sides of the cups.

Bake until the custards are set and the crumble is golden, 30-35 minutes. Remove from the water bath, transfer to a wire rack, and let cool completely before serving. Serves 8-10.

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Recipe Roundup: Sweet Potatoes


Whether they’re roasted simply or baked into a classic casserole, sweet potatoes are a must on many Thanksgiving tables. Try these creative and inspired recipes, from salads and sides to a showstopping cheesecake dessert.


Roasted Sweet Potato Salad with Pecans and Green OnionsRoasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious alongside roasted meats. The dense sweet potatoes stand up well to hearty kale and crunchy nuts.
Sweet Potato Puree with Marshmallow and PecansSweet Potato Puree with Marshmallow and Pecans
This play on the traditional holiday dishes with brown sugar, pie spices, butter, toasted pecans and a homemade marshmallow topping comes from Andy Ticer and Michael Hudman of Memphis’s Hog & Hominy. The dish stays on their menu all winter long.
Sweet Potato MashSweet Potato Mash
Melted butter seasoned with fresh sage, ground cinnamon, grated nutmeg and brown sugar give a flavor boost to these mashed sweet potatoes. Drizzle with the maple-pecan topping for a sweet crunch.
Sweet Potato Cheesecake with Marshmallow MeringueSweet Potato Cheesecake with Marshmallow Meringue
Vibrant orange yams create a stunning contrast to the dramatic, sweet marshmallow meringue topping in this showstopping dessert. You can bake the cheesecake a day in advance, then refrigerate until ready to add the meringue.
Roasted Sweet Potatoes with Chiles and Herbed Yogurt SauceRoasted Sweet Potatoes with Chiles and Herbed Yogurt Sauce
Looking for something lighter and healthier than your usual Thanksgiving sweet potatoes, which are typically sweetened with brown sugar and topped with marshmallows? Try this simple dish, which gets a kick of heat from Calabrian chiles.
Sweet Potato Soufflé with Spiced Pecan ToppingSweet Potato Soufflé with Spiced Pecan Topping

The warmly spiced crunch of the pecan streusel contrasts nicely with the smooth and naturally sweet soufflé. Bonus: it’s an easy dish to make ahead.


Twice-Baked Sweet Potatoes with Pecan-Bacon Streusel and MarshmallowsTwice-Baked Sweet Potatoes with Pecan-Bacon Streusel and Marshmallows

For many, sweet potatoes topped with marshmallows are a nostalgic Thanksgiving favorite. In this recipe the traditional dish gets a new twist with and fun new topping in the form of mini-marshmallows that are lightly browned using a kitchen torch.


Sweet Potato and Cranberry HashSweet Potato and Cranberry Hash
Diced and combined with green onions, cranberries and a touch of spice, sweet potatoes make a savory-sweet hash that is delicious served with poultry, pork or game.
Sweet Potato and Leek CustardSweet Potato and Leek Custard
Singing Brook, a hard sheep’s milk cheese made at Tennessee’s Blackberry Farm, lends a wonderful contrast to the sweet potatoes and garlic in this dish. If you like, substitute pecorino romano instead.
Sweet Potato Gratin with PecansSweet Potato Gratin with Pecans
This gratin will be welcome on the Thanksgiving table, but you can also serve it as part of a breakfast buffet, alongside eggs and bacon.
Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry TomatoesRoasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes
This medley of roasted vegetables transitions between the seasons with summer’s last tomatoes and autumn’s first root vegetables and firm squashes. If you’ve never combined maple syrup and olive oil before, you’re in for a pleasant surprise
Sweet Potato Puree with Caramelized MarshmallowSweet Potato Puree with Caramelized Marshmallow
This recipe from James Tracey of Craft in New York City takes an old favorite in a sophisticated new direction with homemade marshmallow meringue. Whipped to stiff peaks, the sugary meringue turns golden brown as it bakes in the oven atop silky, nutmeg-scented sweet pot