Rhubarb Creme Brulee

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Rhubarb Creme Brulee

 

Serves 4

 

For the filling:

250g (9oz) rhubarb, trimmed

75g (3oz) caster sugar

Rind and juice 1 orange

 

For the custard:

4 egg yolks

25g (1oz) caster sugar

425ml (15 fl oz) double cream

1 teaspoon vanilla extract

 

For the brulee:

50g (2oz) caster sugar

 

Method

Cut the rhubarb into short lengths. Place in a saucepan with the

sugar and

the orange rind and juice. Cover with a lid and bring to a bubble on

the

simmering plate. Move to the simmering oven for 30-40 minutes, until

cooked.

Divide between four ramekin dishes and allow to cool.

 

Pour the cream into a saucepan and heat on the simmering plate until

boiling. Whisk together the egg yolks and the caster sugar and pour

on the

boiling cream. Whisk well together and return to the saucepan. Heat

gently,

whisking all the time, until the custard starts to thicken. Whisk in

the

vanilla extract. Spoon over the rhubarb.

 

Scatter the remaining caster sugar over the custard and caramelise

the sugar

with a cooks` blow torch.

 

 

Recipe Courtesy of Louise Walker