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    You are in: Home / Recipes / Rhubarb Custard Cups Recipe
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    Rhubarb Custard Cups

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Elly in Canada's Note:

    Phyllo cups filled with orange flavoured custard, topped with a berry-rhubarb sauce. A great dessert for a springtime dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Phyllo cups

    Custard

    Berry-rhubarb sauce

    Directions:

    1. 1
      Custard cups:.
    2. 2
      Preheat oven to 350F (180C).
    3. 3
      Lightly coat or spray a 12-cup muffin tin with oil.
    4. 4
      Place 1 phyllo sheet on a large cutting board.
    5. 5
      Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges.
    6. 6
      Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.
    7. 7
      Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over.
    8. 8
      Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork.
    9. 9
      Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.
    10. 10
      Custard:.
    11. 11
      In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.
    12. 12
      Stir in orange peel.
    13. 13
      Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla.
    14. 14
      Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes.
    15. 15
      Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.
    16. 16
      Berry-rhubarb sauce:.
    17. 17
      Place frozen or fresh berries in a large saucepan. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon.
    18. 18
      Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in until blended.
    19. 19
      Place over medium heat. You do not have to add any water – juices come out of the fruit as it cooks.
    20. 20
      Stir often until a thick sauce forms, 10 to 15 minutes.
    21. 21
      Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick.
    22. 22
      To serve - spoon about 2 teaspoons of custard into each phyllo cup. Top with rhubarb mixture. Garnish with a mint or lemon balm leaf.
    23. 23
      Note: To prepare this recipe in advance - Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.

    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Custard Cups

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 143.8
     
    Calories from Fat 59
    41%
    Total Fat 6.6 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 17.6 mg
    5%
    Sodium 40.6 mg
    1%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 1.2 g
    5%
    Sugars 13.3 g
    53%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    custard powder

    oranges, zest of

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