Healthy Recipes

Rhubarb And Vanilla Baked Custard

by TheWeekly  /   March 20, 2018

Yield
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Prep Time
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Cook Time
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Difficulty Level
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Delicious, sweet and tangy. This baked rhubarb and vanilla nutmeg custard is perfect for nights snuggled up on the couch. This recipe is suitable for diabetics.

Ingredients

Steps

01.

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

02.

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.

03.

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.

04.

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.

Recipe & Photo: The Australian Women’s Weekly/Bauersyndication.com.au