Rhubarb Custard Cups
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
Phyllo cups
- 4 sheets frozen phyllo dough, thawed
- 1⁄4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
-
Custard
- 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
-
Berry-rhubarb sauce
- 1 cup fresh raspberries or 1 cup frozen unsweetened raspberries
- 2 1⁄2 cups fresh rhubarb, chopped (frozen can be used)
- 1⁄2 cup granulated sugar
- 2 tablespoons cornstarch
directions
-
Custard cups:
- Preheat oven to 350F (180C).
- Lightly coat or spray a 12-cup muffin tin with oil.
- Place 1 phyllo sheet on a large cutting board.
- Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges.
- Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.
- 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.
- Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork.
- Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.
-
Custard:
- In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.
- Stir in orange peel.
- Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla.
- Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes.
- Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.
-
Berry-rhubarb sauce:
- 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.
- Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in until blended.
- Place over medium heat. You do not have to add any water – juices come out of the fruit as it cooks.
- Stir often until a thick sauce forms, 10 to 15 minutes.
- Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick.
- To serve - spoon about 2 teaspoons of custard into each phyllo cup. Top with rhubarb mixture. Garnish with a mint or lemon balm leaf.
- 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.
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RECIPE SUBMITTED BY
I have always loved cooking and trying new recipes, this site is a real adventure!!! Not only have I found some great recipes, but I have made many new friends locally and from around the world.
I love cooking for family and friends, especially preparing and serving brunch. There are many great recipe gems hiding in the thousands posted!!
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