Old-fashioned baked custard with poached rhubarb

NZ Woman's Weekly 21/6/2009

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Ingredients

3 cups	Milk
2	Eggs, yolks
3	Eggs
¾ cup	Sugar
¼ tsp	Ground nutmeg
½ tsp	Cinnamon
6 pieces	Rhubarb
2 tbsp	Sugar
¼ cup	Orange juice

Directions

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.