John Myers
Rhubarb Crème Brûlée
The perfect rhubarb crème brûlée recipe with a picture and simple step-by-step instructions.
- 1 piece Rhubarb
- 1 piece Orange
- 0,5 piece Lime
- 2 piece Egg yolk
- 150 ml Cream
- 3 packet Vanilla sugar
- 5 tsp Sugar brown
- Wash the rhubarb and cut into fine cubes. Spread the rhubarb cubes on ovenproof molds (approx. 100 ml).
- Squeeze the orange. Rub the peel of the lime, then squeeze the lime and add both to the orange juice. Add 2 egg yolks to the orange-lime juice and whisk.
- Bring 3,150 ml of cream to the boil, stir in the sugar. Take the pan off the stove and slowly stir the still hot cream into the egg yolk mixture. Pour the cream mixture onto the rhubarb in the molds.
- Heat the oven to 140 ° C. Place the molds in a deep baking sheet and pour in enough boiling water that half of them are in the water. Let the cream set in the oven on the middle rack for 40 minutes.
- Take the molds out of the water bath (the cream should be thickened and no longer liquid when the molds are gently shaken) and refrigerate for several hours.
- Just before serving, sprinkle the cream evenly with brown sugar and caramelize it with a Brȗleé burner or under the grill until light brown.
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