These custards from Martha Stewart Living couldn’t be easier! (Or any more delicious!)
12 ounces rhubarb, trimmed and sliced
¾ cup sugar
1 cup whole milk
½ cup heavy cream
⅓ cup all-purpose flour
2 large eggs, plus 1 egg yolk
Butter, for dishes
1. Heat oven to 350°. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet.
2. Toss rhubarb cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
3. Purée milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.