Nutrients per serving
- 6.0 g protein
- 31.0 g fat
- 47.0 g carbohydrate
- 485 calories
Rhubarb Crème Brûlée
Hidden beneath the brown-sugar-crusted custard is the tart, rosy rhubarb purée, an excellent twist on a French classic dessert.
Cooking Time: not applicable
Baking Time: about 1 hour
Cooling Time: about 2 hours
Chilling Time: at least 6 hours or up to 2 days
- 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
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.
To Serve: Gently blot any liquid that has formed on surface of custards with paper towels. Sprinkle 2 tsp (10 mL) brown sugar evenly over top of each. Transfer cups to 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 for up to 1 hour after broiling.
*Water-Bath: Place ramekins in roasting pan, large enough to hold them without touching. Pour in enough hot tap water to come halfway up sides of custard cups.