Baked Rhubarb and Custard

• Serves 4

• Preparation time: 20 minutes

• Cooking time: 1 hour 15 minutes

Ingredients

1 bunch rhubarb, rinsed, dried and trimmed
1/4 cup dessert wine
1 teaspoon orange rind, finely grated
2 tablespoons brown sugar
1 1/2 cups milk
1 1/2 cups cream
5 eggs, lightly beaten
3/4 cup caster sugar
2 tablespoons plain flour
1 tablespoon vanilla extract
Cinnamon sugar, for dusting

Method

1. Preheat the oven to 190°C/170°C fan forced.
2. Cut the rhubarb into 6cm lengths and place in a CorningWare Etch 1.4L Casserole.
3. Pour over the dessert wine and sprinkle with orange rind and brown sugar.
4. Bake for 15 minutes or until tender. Remove from the oven and cool.
5. Drain off the syrup in casserole (reserve).
6. Heat the milk and cream in a saucepan over medium heat. Remove from heat just before the mixture comes to the boil and set aside for a couple of minutes.
7. Whisk the eggs, sugar and flour in a heatproof bowl for 2-3 minutes, then gradually pour into the hot milk mixture, whisking continuously. Add the vanilla.
8. Pour the mixture into the casserole over the rhubarb. The rhubarb will rise to the top.
9. Place the casserole in a larger baking dish. Pour boiling water into the baking dish until it comes half-way up the sides of the Etch Casserole.
10. Carefully transfer to the oven. Bake for 60 minutes or until set. Remove from oven and stand for 5 minutes.
11. Sprinkle with cinnamon sugar before serving with cream and reserved syrup.

Notes