Delias Rhubarb creme brulee
Member recipe by spencer999
This recipe uses egg yolks, whisked with sugar. When gently heated and added to cream, they thicken and set the mixture into a custard. The classic pairing of rhubarb with custard in this bulee would make a sublime finish to a special meal.
- 400g rhubarb, trimmed and cut into 1cm pieces
- 9 tbsp golden caster sugar
- 4 medium egg yolks
- 450ml double cream
- 1 vanilla pod, seeds scraped and reserved
- Preheat the oven to 200°C, gas mark 6. Place the rhubarb in a small roasting tin with 3 tablespoons sugar and toss to coat. Roast for 20 minutes or until the rhubarb is very soft. Divide between 4 x 200ml flameproof ramekins and chill.
- Place 4 tablespoons sugar and the egg yolks in a large mixing bowl and whisk until pale. Place the cream and vanilla seeds in a medium-sized heavy-based saucepan set over a medium heat and warm until the cream begins to bubble around the edges. Slowly pour the warmed cream into the bowl with the egg yolks, whisking until smooth. Pour back into the saucepan, and stir gently over a low heat for 20 minutes, or until the custard is very thick, coats the back of a spoon and holds a trail. Pour into a jug and divide between the 4 ramekins. Refrigerate for 6-12 hours.
- Sprinkle the remaining 2 tablespoons sugar evenly over the surface of the custards. For the best results use a cook's blowtorch, or place under a preheated grill, to brown the sugar evenly until nicely glazed. Allow the sugar to cool and harden for a few minutes, then serve.