Rhubarb & Custard

I was supposed to be too busy with work this weekend to do much baking. Luckily, two weeks ago I started a small experiment for just this kind of situation. When I made the last batch of chocolate chip cookies, I froze half of them unbaked. So today, it was time to see how they would bake.
Rather than waste the whole batch, I thought it best to try just a few. The unfrozen batch were originally baked at 175C, but with these being frozen, I figured a lower temperature might be better - to allow the dough to thaw all the way through before the outside baked. So the oven was preheated to 160C, and the cookies went in for a few minutes longer than they would have done unfrozen - 15 minutes rather than the original 12. The result? Well, they didn't spread as much as the unfrozen batch, but I still ended up with 4 perfectly yummy cookies. With another 5 still in the freezer for later.
What's this got to do with Rhubarb & Custard? Well nothing much, except that while I knew I wouldn't have time for actual baking today, I didn't want to do absolutely nothing. In a magazine, I'd seen a recipe for a baked custard. Since it didn't look like it would take too long, I though I'd try it. And with some stewed rhubarb (with just enough sugar to sweeten it, but not so much that it takes away all the sharpness), it was exactly the comforting dessert I needed. I'm pretty sure I'll be making this again. It seems like it would lend itself to variation too - different flavourings in the custard, maybe something baked into the custard. Or even a simple brulee topping.

Recipe:
200 millilitres skim milk
1 egg
1 tablespoon caster sugar
2 teaspoons vanilla extract

Preheat the oven to 160C
Put the milk in a pan and heat gently until fairly warm. Meanwhile, whisk together the egg, sugar and vanilla extract in a jug.
When the milk is warm, pour it slowly into the mixture in the jug, whisking as you do so.
Put 2 150ml capacity ramekins into a roasting tray or other deep sided baking tray. Divide the custard between the two ramekins.
Pour hot water into the tray, to come about half way up the side of the ramekins.
Put the tray into the oven and bake for 40 minutes, until the custard is set but still with a slight wobble.
Serve with some stewed rhubarb on top.