Rhubarb Creme Brulee Recipes

RHUBARB CREME BRULEE

Steps:

• In a small saucepan, combine rubarb, granulated sugar, brown sugar and water; bring to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until thickened and rhubarb is softened. Let cool.
• Method for Custard:.
• In a saucepan, heat cream to almost simmering (until hot to touch). In a bowl, stir together egg yolks, eggs and granulated sugar just until blended; gradually stir in hot cream.
• Strain through a fine sieve into a heatproof bowl or large measure. Stir in vanilla.
• Divide rhubarb evenly among six ramekins or custard cups. Carefully spoon custard mixture over rhubarb.
• Place ramekins in a large roasting pan, large enough to hold them without touching.
• Pour in enough hot tap water to come halfway up sides of custard cups. Carefully place pan in 300F oven.
• Bake until custard sets, but still quivers when gently shaken, about 1 hour.
• Carefully remove cups from water bath; let cool to room temperature.
• Cover each ramekin tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
• To Serve: Gently blot any liquid that has formed on surface of custards with paper towels.
• Sprinkle 2 teaspoons brown sugar evenly over top of each. Transfer cups to a baking sheet. Broil as close as possible to heat source until sugar melts and caramelizes, about 2 minutes. Let stand until sugar hardens. (Desserts may be refrigerated up to 1 hour after broiling).

DELIAS RHUBARB CREME BRULEE

Steps:

• 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.

RHUBARB CRèME BRûLéE

Steps:

• Preheat oven to 375°F. and butter a 13 x 9-inch glass baking dish.
• Make filling:
• Cut enough rhubarb crosswise into 1/4-inch slices to measure 6 cups and arrange in one layer in baking dish. Bake rhubarb, uncovered, in middle of oven, 1 1/4 hours. Transfer hot rhubarb to a bowl and stir in sugar until combined well. Cool filling. Filling may be made 2 days ahead and chilled, covered. Bring filling to room temperature before proceeding.
• Reduce temperature to 325°F.
• Make custard:
• In a bowl whisk together yolks and granulated sugar. In a small heavy saucepan heat cream with gingerroot over moderately high heat until it just comes to a simmer. Add cream mixture to egg mixture in a stream, whisking, and skim off any froth.
• Divide filling among six 3/4-cup flameproof ramekins and divide custard over filling. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in middle of oven until just set but still trembling slightly, about 50 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
• Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil custards under a preheated broiler set 2 to 3 inches from heat) until sugar is evenly melted and deep golden.

STRAWBERRY-RHUBARB CREME BRULEE

Steps:

• Preheat oven to 375 degrees F.
• Arrange the rhubarb in a buttered baking dish and bake uncovered for 45 minutes, stirring occasionally. Add the strawberries and bake for 15 minutes longer. When done, transfer the fruit to a bowl and stir in the 6 tablespoons of granulated sugar. Set aside to cool.
• When the fruit is cool, pre-heat the oven to 325 degrees F.
• In a bowl, whisk the egg yolks and the 1/2 cup of granulated sugar to a ribbon stage. In a small saucepan, add the cream and split the vanilla bean, scrape out the seeds and add the pod and the seeds to the pan. Over moderately high heat, scald the cream and vanilla. In a stream, whisk into the egg yolk. Strain the custard into a pitcher.
• Fill 8 ramekins halfway with the fruit and then cover with the custard. Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the outside of each ramekin. Cover loosely with foil and bake for about 1 hour to 1 hour and 15 minutes or until custard is set. When finished, remove ramekins from the pan and cool on wire racks. Cool in the refrigerator until chilled, about 4 hours.
• Just before service, cover each custard with the raw sugar and, using a torch, caramelize each dessert. If you don't have a torch, you can place them under the broiler. Serve and enjoy.

RHUBARB & GINGER CRèME BRûLéE

Steps:

• Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
• For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
• Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.