Recipes

Rhubarb Creme Brulee

From Foodland Ontario

DATE: Monday, May 28th, 2012

Ingredients

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

Custard
2 cups (500 mL) whipping cream
5 egg yolks
2 eggs
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
1/4 cup (50 mL) light brown sugar

Preparation

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 purée 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 300°F (150°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.