Rhubarb Creme Brulee - X-post

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* Exported from MasterCook II *

 

Rhubarb Creme Brulee - Gourmet

 

Recipe By : Gourmet - April 1999

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Fruit

**To Mc

 

Amount Measure Ingredient -- Preparation Method

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FILLING:

2 pounds rhubarb -- trimmed

6 tablespoons granulated sugar -- or to taste

CUSTARD:

5 large egg yolks

1/2 cup granulated sugar

1 3/4 cups heavy cream

1 teaspoon fresh gingerroot -- peel, mince

2 tablespoons turbinado sugar such as sugar in the raw

 

Special equipment: blowtorch

 

Preheat oven to 375F. and butter a 13 x 9-inch glass baking dish.

 

Make filling: Cut enough rhubarb crosswise into 1/4-inch slices to measure 6

cups and arrange in one layer in baking dish. Bake rhubarb, uncovered, in

middle of oven, 1 1/4 hours. Transfer hot rhubarb to a bowl and stir in

sugar until combined well. Cool filling. Filling may be made 2 days ahead

and chilled, covered. Bring filling to room temperature before proceeding.

 

Reduce temperature to 325F.

 

Make custard: In a bowl whisk together yolks and granulated sugar. In a

small heavy saucepan heat cream with gingerroot over moderately high heat

until it just comes to a simmer. Add cream mixture to egg mixture in a

stream, whisking, and skim off any froth.

 

Divide filling among six 3/4-cup flameproof ramekins and divide custard over

filling. Put ramekins in a roasting pan and add enough hot water to pan to

reach halfway up sides of ramekins. Loosely cover pan with foil and bake

custards in middle of oven until just set but still trembling slightly, about

50 minutes. Remove ramekins from pan and cool custards on a rack. Chill

custards, loosely covered with plastic wrap, until cold, at least 4 hours,

and up to 2 days.

 

Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each

custard and caramelize with blowtorch, moving flame evenly back and forth

just over sugar (alternatively, broil custards under a preheated broiler set

2 to 3 inches from heat) until sugar is evenly melted and deep golden.

 

Serves 6.

 

Gourmet - April 1999

 

typos by Karin Baumgardner 4/22/2000

 

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NOTES : The secret to a perfect brulee crust is using both the turbinado

sugar and a blowtorch.