Marjoram-scented crème caramel with chilled rhubarb crumble

Marjoram-scented crème caramel with chilled rhubarb crumble

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(2 ratings)

Prep: 35 mins Cook: 1 hr

More effort

Serves 4
This stylish make-ahead dessert by Great British Menu's Glynn Purnell is the perfect way to end a sophisticated dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal555
  • fat12g
  • saturates6g
  • carbs110g
  • sugars100g
  • fibre2g
  • protein9g
  • salt0.31g
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Ingredients

For the creme caramel

  • 300ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2-3 marjoram or oregano sprigs (leaves on), plus extra small leaves to decorate

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 150g caster sugar
  • 2 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the rhubarb

  • 200g caster sugar
  • 4 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 vanilla pod, split
  • about 6 long sticks rhubarb, cut into 7cm lengths (you need 5 lengths per serving)

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • red food colouring, optional

For the crumble

  • 50g plain flour
  • 25g butter, cut in pieces

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp caster sugar

Method

  1. For the crème caramel, put the milk and marjoram sprigs into a saucepan, then bring the milk just to the boil. Remove from the heat and allow to cool and infuse. Heat oven to 140C/120C fan/ gas 1. Put 4 x 125-150ml ramekin dishes in a small roasting tin.

  2. Meanwhile, make the caramel. Tip 100g of the sugar and 2 tbsp of water into a medium, heavy-based saucepan. Heat over a very low heat until the sugar has dissolved – about 7-8 mins, then turn the heat to high and boil, without stirring, until the syrup turns a deep golden caramel colour, 4-5 mins. Remove from the heat, let the bubbles briefly subside, then carefully pour the hot caramel into ramekins. Leave to set, 5 mins. Whisk together (using a wire whisk or fork) the eggs and the remaining 50g of sugar for the crème caramel. Pour the cooled milk over the eggs and sugar, then whisk again.

  3. Strain the milk mixture into a jug, then pour into the ramekins. Pour enough hot water into the roasting tin to come halfway up the ramekins. Bake for 30 mins, or until set with a slight wobble in the middle. Carefully remove from the water, leave to cool, then refrigerate for a few hrs or overnight. Meanwhile, increase the oven to 190C/170C fan/gas 5.

  4. For the rhubarb, pour 200ml water into a wide shallow pan. Tip in the sugar, the star anise, scrape out the seeds from the vanilla pod into the pan, then drop in the pod. Heat very slowly until the sugar has dissolved. Bring to the boil, then boil to reduce by a third (takes about 6-8 mins). Lay the rhubarb in the pan in a single layer then simmer very gently for about 2-3 mins for young, thin pieces or up to 5 mins for thicker pieces, until just soft but still holding its shape. Stir in a tiny bit of red food colouring if you want to make the syrup a shade pinker. Leave rhubarb to marinate in the syrup until cold.

  5. To make the crumble, rub the flour, butter and sugar through your fingers to make fine crumbs. Scatter onto a small baking tray in an even layer and bake about 12-15 mins, or until pale golden brown. Remove and cool. All can be prepared a day ahead to this stage.

  6. To serve, drain the rhubarb, reserving the syrup. If this is very thin, reduce in a small pan to a thick-ish syrup. Turn out each crème caramel onto a small plate, then, using a wide palette knife or spatula, carefully lift each one onto a larger serving plate, placing it to one side. Spoon a little of the drained caramel on top. Arrange a small, neat pile of 5 rhubarb pieces per serving next to each crème caramel. Scatter a little crumble and a few marjoram leaves over the rhubarb. (Any leftover crumble can be used to sprinkle over other desserts.) Finish with a drizzle of syrup around the rhubarb and serve the rest separately.

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Comments (4)

ecchapman's picture
3

The flavour combinations were wonderful and I'll definitely try this again. However, the topping for my caramels stuck to the ramekins and wouldn't turn out.

kessingland's picture

I loved the rhubarb, only used 2 star anise, I served the rhubarb with bought caramel as short of time. The two went well together.

joodes's picture
2

I loved the creme caramels but did not like at all the vanilla pod with the rhubarb. If I made it again, I would make the syrup less sweet and flavour it with orange juice in place of the vanilla.

vfirby's picture

Would be excellent for a dinner party as it can be done in advance and tastes wonderful.

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