Individual Maple Rhubarb Custards Recipe

Name: Individual Maple Rhubarb Custards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Maple Rhubarb Sauce; 3 cups trimmed chopped rhubarb; 1 cup dried strawberries (the sugar-free ones packaged by the Just Tomatoes brand); 1 cup pure maple syrup; juice of 1/2 lemon (I used Meyer lemon); Custard; 2 cups whole milk; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 4 eggs; 1/4 organic sugar

Servings: persons

1
Combine all ingredients in a small saucepan. Bring to a boil, and then reduce the heat to a simmer.
2
Simmer for 20-30 minutes, stirring occasionally to mash up the rhubarb and strawberries, until the fruit is very soft/mushy and the sauce has thickened.
3
Cool before using in this recipe, or anywhere else you would use a fruit sauce.
4
Bring the milk, cream, and vanilla to a simmer. Remove from heat and set aside to cool.
5
Preheat oven to 350 degrees F.
6
In a small bowl, whisk the eggs with the sugar.
7
Whisk the milk into the eggs/sugar.
8
Butter your custard cups.
9
Place a few spoonfuls of the rhubarb sauce into each cup and pour the custard equally into each one over the sauce.
10
Place filled custard cups into a pan and fill the pan with hot water that comes about 1/2 way up each cup.
11
Bake for 45 minutes, or until a toothpick inserted into the center of the custard comes out clean.
12
Remove from the water bath and allow to cool. Refrigerate for 1-2 hours before serving.
13
To serve, run a knife around the edges to loosen each custard and then invert onto a serving dish.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Maple Rhubarb Sauce, 3 cups trimmed chopped rhubarb, 1 cup dried strawberries (the sugar-free ones packaged by the Just Tomatoes brand), 1 cup pure maple syrup, and more.

Yes, Individual Maple Rhubarb Custards falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Maple Rhubarb Custards

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions