Description
Rhubarb Crème Brûlée blends silky French custard with a bright, tangy rhubarb compote. Topped with a crackly sugar crust, this gourmet rhubarb dessert brings elegance and seasonal flair to your table.
Ingredients
Rhubarb Compote:
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220 g rhubarb, chopped into 3 cm cubes
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50 g (1/4 cup) granulated sugar
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30 g (2 tbsp) fresh orange juice
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1 tbsp finely grated orange zest
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1/2 tsp vanilla paste or extract
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Pinch of salt
Custard:
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360 g (1 1/2 cups) heavy cream
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4 large egg yolks
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50 g (1/4 cup) granulated sugar (plus more for topping)
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Pinch of salt
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1 tsp vanilla paste or extract
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4 heaping tbsp roasted rhubarb compote
Instructions
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Make Rhubarb Compote:
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Preheat oven to 180°C (350°F).
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Mix rhubarb, sugar, orange juice, zest, vanilla, and salt.
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Roast 20–25 minutes until soft and syrupy. Cool completely.
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Prepare Custard Base:
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Gently heat cream until just below a boil.
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In a bowl, whisk yolks, sugar, salt, and vanilla until pale.
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Slowly whisk in warm cream to temper.
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Assemble:
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Spoon 1 heaping tbsp of compote into each ramekin.
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Pour custard over compote.
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Bake in Water Bath:
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Place ramekins in a deep baking dish. Add hot water halfway up sides.
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Bake at 150°C (300°F) for 35–40 minutes, until set but wobbly.
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Chill:
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Cool to room temp, then refrigerate at least 4 hours or overnight.
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Caramelize Tops:
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Sprinkle sugar on each custard. Use a kitchen torch to brûlée.
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Notes
Strain custard before baking for a smoother texture.
Add a pinch of cardamom or ginger to the compote for variation.
Don’t skip the water bath—it ensures even, gentle cooking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked custard + broiled or torched topping
- Cuisine: French