Individual Maple Rhubarb Custards

By WinnieAb
April 30, 2010
3 Comments


Author Notes: I made this maple syrup sweetened rhubarb sauce recently and I've been using it in many different ways...it's great over yogurt or on breads when used like a jam, but it's particularly delicious with these simple baked vanilla custards, inspired by an herbal custard recipe in From the Cook's Garden by Ellen Ogden. Depending on the size of your custard cups, this recipe will serve 4-6 people.WinnieAb

Serves: 4-6

Ingredients

Maple Rhubarb Sauce

  • 3 cups trimmed chopped rhubarb
  • 1 cup dried strawberries (the sugar-free ones packaged by the Just Tomatoes brand)
  • 1 cup pure maple syrup
  • juice of 1/2 lemon (I used Meyer lemon)

Custard

  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/4 organic sugar

Directions

Maple Rhubarb Sauce

  1. Combine all ingredients in a small saucepan. Bring to a boil, and then reduce the heat to a simmer.
  2. Simmer for 20-30 minutes, stirring occasionally to mash up the rhubarb and strawberries, until the fruit is very soft/mushy and the sauce has thickened.
  3. Cool before using in this recipe, or anywhere else you would use a fruit sauce.

Custard

  1. Bring the milk, cream, and vanilla to a simmer. Remove from heat and set aside to cool.
  2. Preheat oven to 350 degrees F.
  3. In a small bowl, whisk the eggs with the sugar.
  4. Whisk the milk into the eggs/sugar.
  5. Butter your custard cups.
  6. Place a few spoonfuls of the rhubarb sauce into each cup and pour the custard equally into each one over the sauce.
  7. Place filled custard cups into a pan and fill the pan with hot water that comes about 1/2 way up each cup.
  8. Bake for 45 minutes, or until a toothpick inserted into the center of the custard comes out clean.
  9. Remove from the water bath and allow to cool. Refrigerate for 1-2 hours before serving.
  10. To serve, run a knife around the edges to loosen each custard and then invert onto a serving dish.

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Reviews (3) Questions (0)

3 Comments

bonni June 1, 2014
In the custard recipe, I assume that's 1/4 >cup< of organic sugar? I love the idea of wine in the sauce... making it right now.
 
Author Comment
WinnieAb April 30, 2010
Thanks Liz!
 
Lizthechef April 30, 2010
Oh my goodness, this one will be fought over at my house when I serve it...