Crème brûlée with rhubarb

Crème brûlée with rhubarb

New year dinner, course 5:  Desert time! Crème brûlée is and has always been my favorite desert. To lighten the dish a bit, I added some rhubarb to balance this otherwise quite rich desert.

Recipe (6 portions)

Rhubarb

  • Rhubarb
  • Caster sugar
  • Water

Cut the rhubarb into pieces, sweeten with sugar and cook with a bit of water until they begin to lose their firm texture. leave to cool.

Crème brûlée

  • 6 egg yolks
  • 100 gr. caster sugar
  • 500 ml Double Cream
  • 1 vanilla pod (best you can afford)
  • Demerara sugar (for the caramel)

Whisk together the egg yolks and caster sugar. Split the vanilla pod and scrape the seeds into the mixture. Add the empty pod to the double cream and heat to the boiling point. Slowly add some of the cream to the egg mixture while whisking. Then pour the egg mixture into the rest of the cream while continuing to whisk.

Heat your oven to 150 degrees celsius and prepare a bain marie.

Place a thin layer of rhubarb in 6 ovenproof ramekins, and pour the crème brûlée mixture on top filling about 2/3 of the ramekins. Place the ramekins in the bain marie and bake for about 30 minutes. Cool in the fridge for at least 3 hours.

Sprinkle a thin layer of demarara sugar on top of the crème brûlée and heat with a torch. If you don’t have a torch you can place the ramekins under a very hot grill, but it’s not nearly as mush fun 🙂

ENJOY !