Baked custard pots with rhubarb & mint

Every time I ever make a dish that requires egg whites only I struggle to find something quick and easy to use up the yolks. It’s that dilemma of in order to make one dessert you’re obliged to make two leading to the inevitable question of “do I really need to eat 2?” Obviously not but needs must! But seriously, if I have to really make two desserts then the second really does need to be quick and easy.
I’m not usually a fan of eggy desserts but with four yolks in hand and a personal passion for not wasting food I dug out my old faithful “dairy” recipe book delivered many a moon ago by the village milkman. It’s my go-to book for all things easy and whatever your ingredient you are pretty much guaranteed to find a corresponding recipe. In this case, 4 yolks plus milk and sugar equals baked custard pots. Super! And to inject a bit of excitement some fresh mint and rhubarb from the garden.

Baked custard pots with rhubarb & mint

The beauty of the recipe is that with just milk and sugar required to complete my ingredient list I know I can actually make the dessert without having to rummage in the back of the cupboard or pop to the shops for that one missing, but no doubt essential, item. The second best thing is that in 2 minutes the dessert is pretty much made and you can put it in the oven and walk away. Now by adding rhubarb and mint I did I confess make the preparation slightly longer but it was worth it for that little burst of fruity sharpness to contrast with the eggy custard.

Baked custard pots

Preparation: 5 mins + 45 mins baking

Ingredients: 4 egg yolks, c. 500g milk, 25g sugar (brown or white), vanilla essence, cinnamon, 2 stalks rhubarb, sprig of fresh mint.

  1. If using fruit then first prepare this accordingly and place a small amount in the bottom of each individual dish. I used rhubarb which needed a couple of minutes boiling in a pan with the freshly chopped mint a splash of water. Once boiled, drain off the excess water. Alternatively try with fresh berries; raspberries, bluberries, strawberries.
  2. To prepare the custard simply combine the yolks with the milk, a couple of drops of vanilla essence and sugar and whisk briskly.
  3. Pour the custard over the fruit into each individual pot and sprinkle with a little cinnamon.
  4. Place the pots in a baking tray and fill the tray with boiling water until it comes to half way up the pots.
  5. Place in the oven and bake for c. 45 mins or until set.
  6. Serve with a sprig of mint on top and eat whilst still slightly warm.

baked custard pots


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