Delivered with a vibrant tang from rhubarb, this nutmeg-sprinkled treat is wrapped up with the velvety and eggy nature of custard – sprinkled with a dash of warming nutmeg for a homely and indulgent treat.
- 4 stems trimmed rhubarb (250 g), chopped coarsely
- 2 tbsps caster (superfine) sugar
- 1 vanilla bean, split lengthways
- 2 small eggs
- 1 cup (250 ml) hot low-fat milk
- Pinch ground nutmeg
Toss rhubarb with 2 tsps of the sugar on baking tray. Roast for 15 mins or until rhubarb is tender. Mash rhubarb with a fork. Divide rhubarb between ovenproof dishes. Reduce oven temperature to 160 C.
Remove seeds from vanilla bean. Whisk eggs, vanilla seeds and remaining sugar in a medium bowl; whisk in hot milk. Gently pour custard mixture over rhubarb in dishes; sprinkle with nutmeg.
Place dishes in a medium baking dish; add enough boiling water to come halfway up side of dishes. Bake for 30 mins or until custard is just set.
TIP The rhubarb can be made up to 3 days in advance; store, covered, in the fridge. Place the empty vanilla pod in a jar then cover it with caster sugar to make your own vanilla sugar.