I am not sure where this recipe comes from. My wife sent it to me to add to my collection. I do know one thing it is delicious.
Ingredients
4
sheets frozen phyllo dough, thawed
1/4 cup (50 mL) unsalted butter,
melted
2 tbsp. (30 mL) granulated sugar
2 tbsp. (30 mL) granulated sugar
2 tbsp. (30 mL) store-bought
custard powder
finely grated peel of half an
orange (used ½ of very large orange)
250 ml container half-and-half
cream
1/2 tsp (2 mL) vanilla
1 cup (250 mL) frozen raspberries
or 1/2 300-g pkg frozen unsweetened raspberries
300 g pkg frozen rhubarb or 2 1/2
cups (625 mL) sliced frozen or fresh rhubarb
1/2 cup (125 mL) granulated sugar
2 tbsp. (30 mL) cornstarch
Fill crisp
phyllo cups with orange-scented custard, then crimson berry-rhubarb sauce – the
ultimate sophisticated finale for a spring dinner.
Instructions
Preheat oven to 350F (180C).
Lightly coat or spray a 12-cup muffin tin with oil. Place 1 phyllo sheet on a
large cutting board. Lightly brush with butter, and then sprinkle with 1 1/2
tsp (7 mL) sugar. Cover with another phyllo sheet. Line up all edges. Repeat
brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar
sprinkled over top. 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 phyllo upright. Do not fold over. Repeat with remaining
phyllo square stacks. Prick bottoms of cups with a fork. Bake in centre of
preheated oven until crispy and golden, 7 minutes. Remove to a cooling rack.
Note: alternate slices of phyllo to make a complete
cup circle – the recipe leaves gaps on sides otherwise.
In a small saucepan, stir 2 tbsp
(30 mL) sugar with custard powder until evenly mixed. Stir in orange peel.
Gradually stir in about 1/4 cup (50 mL) cream until no lumps remain. Then
gradually stir in remaining cream and vanilla. Place over medium heat. Stir
with a wooden spoon until gently boiling and thickened, 5 minutes. Pour into a
medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at
least 1 hour or overnight.
For sauce, place frozen berries in
a large saucepan. Add rhubarb. Mix 1/2 cup (125 mL) sugar with cornstarch and
stir in. Place over medium heat. You don’t have to add any water ¿ fruit waters
out as it cooks. If fruit is in a frozen block, it will take longer to cook.
You will have to break it up with a spoon. Stir often until a thick sauce
forms, 10 to 15 minutes. Stir constantly for the last few minutes of cooking.
Reduce heat if sauce starts to stick. Spoon about 2 tsp (10 mL) custard into
each phyllo cup. Top with rhubarb mixture.
Make Ahead
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.
