- 60 g butter
- 600 g rhubarb (cleaned and but into bite size)
- 12 tbsp honey
- 900ml double cream
- 360ml milk
- 2 vanilla pod split
- 15 large egg yolks
- 180g caster sugar
- sugar (for the caramel top)
- Few drops of vanilla extract
Rhubarb crème brûlée
Ingredients
Method
Heat the oven to 110c
Stand 18 ramekins in a baking tin
Melt the butter in a wide frying pan, add the rhubarb, honey and seeds from the vanilla pod. Cook over a high heat tossing occasionally, for 5-6 minutes or until soft and slightly caramelised at the edges. Spoon into the ramekins.
?Slowly heat the cream together on a sauce pan until just coming to the boil, meanwhile beat the eggs yolks, sugar and vanilla extract together in a bowl with a wood spoon until evenly blended. Trickle in the warm creamy milk, on to the egg mixture, beating constantly, until well combined. Strain the mixture through a fine sieve into a large jug. Skim of any froth from the surface, then pour into the ramekins.
Pour warm water into the baking tin to come ½ up the side of the ramekins, bake for 40-45 minutes until custards are lightly set. To test, gently shake a ramekin- the custard should be still be a little wobbly in the centre. Remove the ramekins from the tin and allow to cool completely, and then chill until ready to serve.
For the topping sprinkle 1 tsp of sugar evenly on top of the custard, the wave a cooks blowtorch over the surface until the sugar as caramelised. Serve immediately
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