Rhubarb Custard Cups

• Phyllo cups
• frozen phyllo dough, thawed↗4 sheets
• unsalted butter, melted↗1⁄4 cup
• granulated sugar↗2 tablespoons
• Custard
• granulated sugar↗2 tablespoons
• store-bought custard powder↗2 tablespoons
• orange, zest of, finely grated↗1⁄2
• half-and-half cream↗1 cup
• vanilla↗1⁄2 teaspoon
• Berry-rhubarb sauce
• fresh raspberries or 1 cup frozen unsweetened raspberries↗1 cup
• fresh rhubarb, chopped (frozen can be used)↗2 1⁄2 cups
• granulated sugar↗1⁄2 cup
• cornstarch↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 350F (180C).

2. 2

   Lightly coat or spray a 12-cup muffin tin with oil.

3. 3

   Place 1 phyllo sheet on a large cutting board.

4. 4

   Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges.

5. 5

   Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.

6. 6

   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 phyllо upright. Do not fold over.

7. 7

   Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork.

8. 8

   Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.

9. 9

   In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.

10. 10

    Stir in orange peel.

11. 11

    Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla.

12. 12

    Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes.

13. 13

    Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.

14. 14

    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.

15. 15

    Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in until blended.

16. 16

    Place over medium heat. You do not have to add any water – juices come out of the fruit as it cooks.

17. 17

    Stir often until a thick sauce forms, 10 to 15 minutes.

18. 18

    Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick.

19. 19

    To serve - spoon about 2 teaspoons of custard into each phyllo cup. Top with rhubarb mixture. Garnish with a mint or lemon balm leaf.

20. 20

    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.