Step 1

Preheat oven to 220°C. Grease and line a large baking tray. Grease two 1½-cup (375ml) ovenproof dishes.

Step 2

Toss rhubarb with 2 teaspoons of the sugar on baking tray. Roast for 15 minutes or until rhubarb is tender. Mash rhubarb with a fork. Divide rhubarb between ovenproof dishes. Reduce oven temperature to 160°C.

Step 3

Remove seeds from vanilla bean. Whisk eggs, vanilla seeds and remaining sugar in a medium bowl; whisk in hot milk. Gently pour custard mixture over rhubarb in dishes; sprinkle with nutmeg.

Step 4

Place dishes in a medium baking dish; add enough boiling water to come halfway up side of dishes. Bake for 30 minutes or until custard is just set.