Rhubarb Custard Cups Recipe

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Rhubarb Custard Cups
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Ingredients
12
Count
Nutrition
157
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.51 Kcal (655 kJ)
Calories from fat 61.93 Kcal
% Daily Value*
Total Fat 6.88g 11%
Cholesterol 23.99mg 8%
Sodium 47.69mg 2%
Potassium 144.47mg 3%
Total Carbs 23.14g 8%
Sugars 13.71g 55%
Dietary Fiber 1.48g 6%
Protein 1.68g 3%
Vitamin C 7.8mg 13%
Iron 0.3mg 2%
Calcium 55.4mg 6%
Amount Per 100 g
Calories 176.12 Kcal (737 kJ)
Calories from fat 69.69 Kcal
% Daily Value*
Total Fat 7.74g 11%
Cholesterol 27mg 8%
Sodium 53.67mg 2%
Potassium 162.56mg 3%
Total Carbs 26.04g 8%
Sugars 15.43g 55%
Dietary Fiber 1.66g 6%
Protein 1.89g 3%
Vitamin C 8.8mg 13%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 62.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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