Crème brûlée with rhubarb

Ingredients for 8 servings:

• some butter
• 400 g rhubarb, cut into small pieces
• 2 packages of vanilla sugar
• 4 tbsp sugar
• 500 g double cream
• 2 dl milk
• 6 egg yolks
• 50 g sugar
• 1 vanilla pod(s)
• some sugar, brown

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 15 minutes

sweet’n’sour for dessert…

Preheat the oven to 150°C (top/bottom heat). Melt the butter in a pan, add the rhubarb pieces, vanilla sugar and the first portion of sugar, stir and simmer over low to medium heat for about 10 minutes. If water forms (e.g. with frozen rhubarb), allow this to reduce. Then divide between heatproof bowls. Bring the milk and double cream to the boil in a pan. Mix the egg yolks with the second portion of sugar and the scraped seeds of the vanilla pod. Then add the hot milk while stirring, stir and pour into the dishes over the rhubarb. Place the dishes in a gratin dish and add enough hot water so that the bowls are about halfway submerged. Leave to set on the second lowest rack for about 40 minutes. Then refrigerate for at least 4 hours. Before serving, sprinkle brown sugar on the surface of the dishes and caramelize with a blowtorch. The specified quantity is sufficient for 8 pots with a capacity of approximately 1.5 dl.