Description
Rhubarb Crème Brûlée with creamy custard layered over tart rhubarb purée and finished with a caramelized brown sugar crust.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1/3 cup granulated sugar
- 3 tbsp light brown sugar
- 2 tbsp water
- 2 cups whipping cream
- 5 egg yolks
- 2 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1/4 cup light brown sugar
Instructions
- Cook rhubarb with sugar, brown sugar, and water until soft and thickened, then cool
- Heat cream until almost simmering
- Whisk egg yolks, eggs, and sugar, then slowly add hot cream
- Strain mixture and stir in vanilla
- Divide rhubarb purée into ramekins and pour custard over top
- Bake in water bath at 300°F for 1 hour until set but slightly jiggly
- Cool to room temperature, then refrigerate for at least 6 hours
- Sprinkle brown sugar on top and broil until caramelized and crisp
Notes
- Use a water bath for even cooking
- Do not overheat the cream
- Chill thoroughly before serving
- Watch closely while broiling to prevent burning
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 485
- Sugar: 38
- Sodium: 60
- Fat: 31
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 47
- Fiber: 1
- Protein: 6
- Cholesterol: 220