Tuesday Treat

Rhubarb Crème Brûlée (Serves 6)

Who can resist the combination of rhubarb and custard?!… In this recipe the French classic, crème brûlée, is given an English twist with the addition of rhubarb and I must say, it’s better for it! The slightly tart rhubarb cuts the creamy richness of the brûlée beautifully.

I suggest you use a kitchen blowtorch to create the caramelised topping as it’s much easier than trying to get your grill hot enough to do it. Dare I mention the ‘Amazon’ word?…kitchen blow torches can be found there for around £12-14; they are a great addition to any kitchen and seriously you will appreciate the wonderful crunch they will give to your Brûlée!

400g rhubarb cut into 1cm slices

4 tablespoons caster sugar

330ml double cream

160ml whole milk

50g caster sugar, plus more for caramelising

Pinch of sea salt

4 large egg yolks

1 teaspoon vanilla bean paste

You will need 6 ramekins with 125ml capacity

  1. First of all place the rhubarb in a roasting dish and sprinkle over 4 tablespoons of caster sugar. Roast in a preheated oven, 180’c fan, for 20-30 minutes until soft. Divide into the ramekins and chill.
  2. In a small saucepan over a medium heat, warm the cream, milk, sugar, and salt until the sugar has melted.
  3. In a bowl, whisk together the egg yolks. Gradually add the warm cream mixture, stirring rather than whisking, as you don’t want to create too much froth.
  4. Mix in the vanilla paste then use a sieve to strain the cream mixture into large jug.
  5. Gently pour the mixture between 6 ramekins, over the chilled rhubarb.
  6. Place a tea towel over the base of a roasting tin (this will stop the ramekins from slipping), then place the ramekins in the tin. Pour enough boiling water into the roasting tin so that it comes halfway up the sides of the ramekins. Cover with foil.
  7. Place the roasting tin in a preheated oven, 150’c fan, cook for about 40-45 minutes until they are just about set but still a little ‘jiggly’.
  8. Remove the ramekins to cool on a rack. When cool, refrigerate until ready to serve.
  9. To serve, sprinkle with a thin, even layer of sugar (about 1½ teaspoons), then use a kitchen blow torch to caramelise the sugar – you may need to lift the ramekin to swirl the caramel evenly across the top. Serve immediately.

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