Rhubarb Crème Brûlée (Egg custard)

Tue, 3 September 2024

Ingredients:

Rhubarb Compote:

• 4-5 sticks rhubarb-sliced
• 3oz/75g caster sugar
• 1 tablespoon water
• 1 teaspoon grenadine syrup (optional)

Egg Custard:

• 4 egg yolks
• 12floz/350ml pouring cream
• 4oz/110g caster sugar

Method:

Rhubarb compote:

• Place all the ingredients into a pot on the stove. Bring to the boil for 5-8 minutes. Allow to cool down.

Egg Custard:

• Put the cream into a small saucepan and bring it to the boil.
• Whisk the egg yolks and sugar together until they are light and creamy.
• Pour the boiled cream in on the whisked eggs and sugar and whisk well until properly combined.
• Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off.
• Choose 4 large ramekins or 6 smaller ones and put a spoonful of the rhubarb compote on the bottom. (I am using a flat crème brûlée dish)
• Carefully pour the egg custard onto the rhubarb (if you pour carefully, you will get an even layer of custard without disturbing the rhubarb)
• Place the ramekins in a deep roasting tray and fill it with water about 1/3 way up the side of the ramekins.
• Bake at 120C for approx. 40-50 minutes until set but still containing a slight wobble.
• Allow to cool a little and then refrigerate.
• Glaze with a little brown sugar and then pop them under the grill or glaze with a chef’s blowtorch and serve with some shortbread biscuits.