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.
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Rhubarb and vanilla baked custard
Sweet, creamy with a vibrant tang from rhubarb.
- 5 mins preparation
- 45 mins cooking
- Serves 2
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Ingredients
Rhubarb and vanilla baked custard
- 4 stems trimmed rhubarb (250g), chopped coarsely
- 2 tablespoon caster (superfine) sugar
- 1 vanilla bean, split lengthways
- 2 small eggs
- 1 cup (250ml) hot low-fat milk
- pinch ground nutmeg
Method
Rhubarb and vanilla baked custard
- 1Preheat oven to 220°C. Grease and line a large baking tray. Grease two 1½-cup (375ml) ovenproof dishes.
- 2Toss rhubarb with 2 teaspoons of the sugar on baking tray. Roast for 15 minutes or until rhubarb is tender. Mash rhubarb with a fork. Divide rhubarb between ovenproof dishes. Reduce oven temperature to 160°C.
- 3Remove 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.
- 4Place dishes in a medium baking dish; add enough boiling water to come halfway up side of dishes. Bake for 30 minutes or until custard is just set.
Notes
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.
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