Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 6 cinnamon donuts
- 1 cup thickened cream
- 3/4 cup milk
- 1teaspoons icing sugar (to dust)
- 4 stalk rhubarb, cut into 4cm lengths
- 1teaspoons vanilla bean paste
- 1 orange, juice of half and rind finely grated
- 1/2 cup raspberry jam
- 3 eggs
- 3/4 cup caster sugar
Nutrition per serving
2580kJ / 615Cal
2580 Kilojoules or 615 Calories
30% of daily energy intake*
Protein
8.9grams
Fat
29.7grams
Carbs
77.5grams
Sugars
63.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat jam, orange rind and juice in a frying pan over medium heat until melted. Add rhubarb and simmer for 5 minutes or until rhubarb is just tender. Remove from heat.
Step 2 of 4
Meanwhile, preheat oven to 180°C. Whisk eggs, sugar and vanilla paste together in a medium bowl. Heat cream and milk together in a medium saucepan until it comes to a simmer. Whisk hot cream mixture into the egg mixture until combined.
Step 3 of 4
Grease 6 x 1-cup ovenproof dishes. Halve donuts and split through the centre. Arrange donuts and rhubarb into the dishes. Pour over custard. Place dishes into a roasting pan. Stand for 5 minutes.
Step 4 of 4
Pour enough hot water into pan to come halfway up sides of dishes. Bake for 20-25 minutes or until just set in centre. Remove from oven and let stand for 5 minutes. Dust with icing sugar to serve.
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