Rhubarb and vanilla baked custard

Name: Rhubarb and vanilla baked custard
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 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

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 2

Ingredients

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4 stems trimmed rhubarb (250 grams), chopped coarsely2 tablespoon caster (superfine) sugar1 vanilla bean, split lengthways2 small eggs1 cup (250 milliliters) hot low-fat milkpinch ground nutmeg

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Instructions

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Step 1

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

Step 2

Toss 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.

Step 3

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.

Step 4

Place 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.