A vanilla-baked custard recipe that is simultaneously creamy and refreshing
Serves 2
Prep Time
Cook Time
Difficulty Level
Download or Print

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
Preheat oven to 220 C. Grease and line a large baking tray. Grease two 1½ cup (375 ml) ovenproof dishes.

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.

Photo: bauersyndication.com.au

Download or print the recipe