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Ingredients
2 | Eggs, yolks |
3 cups | Milk |
3 | Eggs |
¾ cup | Sugar |
¼ tsp | Ground nutmeg |
½ tsp | Cinnamon |
6 pieces | Rhubarb (Main) |
2 Tbsp | Sugar |
¼ cup | Orange juice |
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1. Preheat oven to 150 degC. Grease a 1.5 litre baking dish with butter. Heat milk until almost boiling and then remove from heat.
2. Beat egg yolks, eggs and 3/4 cup of sugar together until pale and creamy. Gradually pour in the hot milk, stirring continuously all the while.
3. Pour custard through a sieve into the baking dish. Sprinkle with nutmeg and cinnamon and bake for 45 minutes until custard is set.
4. Meanwhile, chop rhubarb stalks into 4cm-long sticks. Place in a wide pot with remaining sugar and orange juice. Cover and gently cook until just tender.
5. Serve a large spoonful of custard with rhubarb on the side.