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ePublication of Australian Fitness Network

Teresa Cutter, The Healthy Chef, shares her recipe for a warming custard to make you glow with happiness this Winter.


A touch of pure maple syrup enhances this custard without being overly sweet, but the most joyous inclusion is the creamy Mandolé Orchard almond milk, which gives this custard a luxuriously silky texture.


Serves 6



1 bunch rhubarb, leaves discarded, stems
washed and chopped
juice from 1 orange
2 teaspoons vanilla bean extract
2 tablespoons organic maple syrup

500ml Mandolé Orchard almond milk
1 teaspoon vanilla extract
pinch of nutmeg
1 tablespoon pure maple syrup or honey
2 organic eggs, lightly beaten (see notes)
1 tablespoon cornflour or rice flour



  1. Preheat your oven to 180°C fan-forced.
  2. Combine rhubarb, vanilla, orange juice and maple syrup into a baking dish.
  3. Cook for 20 minutes until soft, then remove from the oven.
  4. Meanwhile, combine almond milk for the custard in a saucepan with vanilla, nutmeg and maple syrup over a gentle heat until almost boiling, then remove from the heat.
  5. Beat the eggs and cornflour in a mixing bowl until creamy.
  6. Pour in the hot milk mixture and whisk in well, then transfer the mixture back into a saucepan over gentle heat.
  7. Stir with a wooden spoon until it thickens and coats the back of the spoon, then remove from the heat.
  8. Serve rhubarb topped with the delicious custard and enjoy!


Notes and inspiration: for a vegan custard, omit eggs and replace them with 1 more tablespoon of cornflour or rice flour. Add a pinch of turmeric for a hint of colour.


Photography by Paul Cutter. Recipe from the Healthy Chef App. Visit the Apple Store to download and start a free 7-day trial.



Teresa Cutter

Founder of The Healthy Chef, Teresa is an award-winning and classically-trained chef, author, nutritionist and fitness professional. You can find more recipes, tips and products on her NEW Healthy Chef App, website, cookbooks, eBooks, Facebook and Instagram. / /



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