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.
My Private Note
Units: US | Metric
- 2 tablespoons granulated sugar
- 2 tablespoons store-bought custard powder
- 1/2 orange, zest of, finely grated
- 1 cup half-and-half cream
- 1/2 teaspoon vanilla
- 1Custard cups:.
- 2Preheat oven to 350F (180C).
- 3Lightly coat or spray a 12-cup muffin tin with oil.
- 4Place 1 phyllo sheet on a large cutting board.
- 5Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges.
- 6Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.
- 7Cut 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.
- 8Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork.
- 9Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.
- 11In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.
- 12Stir in orange peel.
- 13Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla.
- 14Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes.
- 15Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.
- 16Berry-rhubarb sauce:.
- 17Place 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.
- 18Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in until blended.
- 19Place over medium heat. You do not have to add any water – juices come out of the fruit as it cooks.
- 20Stir often until a thick sauce forms, 10 to 15 minutes.
- 21Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick.
- 22To serve - spoon about 2 teaspoons of custard into each phyllo cup. Top with rhubarb mixture. Garnish with a mint or lemon balm leaf.
- 23Note: 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.
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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
- Total Fat 6.6 g
- Saturated Fat 3.9 g
- Cholesterol 17.6 mg
- Sodium 40.6 mg
- Total Carbohydrate 20.3 g
- Dietary Fiber 1.2 g
- Sugars 13.3 g
- Protein 1.4 g
The following items or measurements are not included:
oranges, zest of