Rhubarb Creme Brulee
From Foodland Ontario
DATE: Monday, May 28th, 2012
2 cups (500 mL) chopped (1-inch/2.5 cm) Ontario Rhubarb pieces
1/3 cup (75 mL) granulated sugar
3 tbsp (45 mL) light brown sugar
2 tbsp (25 mL) water
2 cups (500 mL) whipping cream
5 egg yolks
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
1/4 cup (50 mL) light brown sugar
In small saucepan, combine rhubarb, 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.
Custard: In saucepan, heat cream to almost simmer (until hot to touch). In bowl, stir together egg yolks, eggs and granulated sugar, just until blended; gradually stir in hot cream. Strain through fine sieve into bowl or large measure. Stir in vanilla.
Divide rhubarb purÃ©e evenly among six 6 oz (175 mL) ramekins or custard cups. Carefully spoon custard mixture over rhubarb. Place ramekins in water bath* and carefully place pan in 300Â°F (150Â°C) 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.