Rhubarb and custard pots

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Rhubarb and custard pots Easy Food

Serves 6

Butter, for greasing
150g sugar, plus extra for coating
350g rhubarb, washed, trimmed and chopped ½cm thick
240ml whole milk
120ml double cream
40g plain flour
½ tsp salt
2 large eggs, plus 1 egg yolk

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease six 2cm-deep ramekins dishes with butter and dust with sugar. Place on a rimmed baking tray.
  2. In a bowl, toss the rhubarb together with 50g of the sugar, then divide equally amongst the ramekins.
  3. Cover the ramekins with parchment paper and then with a layer of tin foil. Bake for 30-35 minutes until the rhubarb is beginning to soften. Remove from the oven, leaving the oven on.
  4. In a blender, whizz together the milk, cream, flour, salt, eggs, egg yolk and remaining sugar until smooth.
  5. Divide the mixture evenly amongst the ramekins. Bake, uncovered, for 20-23 minutes or until just set. Allow to cool for 20 minutes, then serve.

Per serving: 257kcals, 11.4g fat (6.3g saturated), 35.4g carbs (28g sugars), 5.5g protein, 1.2g fibre, 0.245g sodium

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