Rhubarb Custard Cups

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 4 sheets frozen phyllo dough, thawed
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 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
• 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

Recipe

• 1 custard cups:.
• 2 preheat oven to 350f (180c).
• 3 lightly coat or spray a 12-cup muffin tin with oil.
• 4 place 1 phyllo sheet on a large cutting board.
• 5 lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. cover with another phyllo sheet. line up all edges.
• 6 repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.
• 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 repeat with remaining phyllo square stacks. prick bottoms of cups with a fork.
• 9 bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. remove to a cooling rack.
• 10 custard:.
• 11 in a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.
• 12 stir in orange peel.
• 13 gradually stir in about 1/4 cup cream until no lumps remain. then gradually stir in remaining cream and vanilla.
• 14 place over medium heat. stir with a wooden spoon until gently boiling and thickened, 5 minutes.
• 15 pour into a medium-size bowl. press plastic wrap onto surface. refrigerate until cold, at least 1 hour or overnight.
• 16 berry-rhubarb sauce:.
• 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 add rhubarb. mix 1/2 cup sugar with cornstarch and stir in until blended.
• 19 place over medium heat. you do not have to add any water – juices come out of the fruit as it cooks.
• 20 stir often until a thick sauce forms, 10 to 15 minutes.
• 21 stir constantly for the last few minutes of cooking. reduce heat if sauce starts to stick.
• 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 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.