Best Delias Rhubarb And Ginger Brulee Recipes
DELIAS RHUBARB AND GINGER BRULEE
This has stem ginger which is candied ginger. dibs recipe #44081 can be made if you don't have it. It was at waitrose.com. I substituted heavy whipping cream for the double whipping cream. Use a heatproof oval dish 23 x 15 cm. Cooking time is added up. This recipe ran England out of rhubarb; it has got to be special. For zaar 6 tour.
Provided by Dienia B.
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop rhubarb into 2.5 cm chunks.
- Put with demerara sugar, ground ginger, and candied ginger; toss.
- Put in baking dish.
- Bake for 20 minutes at 375 degrees Fahrenheit.
- Stir rhubarb; turn over; bake for 15 minutes more until tender.
- When cooked cool completely.
- Tilt pan so juices come out; press with slotted spoon. Take juices out.
- Turn on broiler.
- Beat cream until thickened.
- Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
- Spoon sugar over the cream right to the edges.
- Place under broiler; broil until sugar bubbles and turns golden brown; this will take 8 minutes. Watch this time; she is working with an English stove which I am sure is different.
- Take out and cool.
Nutrition Facts : Calories 517.1, Fat 27.9, SaturatedFat 17.2, Cholesterol 101.9, Sodium 36.9, Carbohydrate 67.6, Fiber 3.6, Sugar 58.5, Protein 3.3
RHUBARB & GINGER CRèME BRûLéE
Combine the heady flavours of rhubarb and ginger to make a crème brûlée with a real flavour punch. It's a stunning dessert at the end of a special dinner
Provided by Esther Clark
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
- For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
- Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.
Nutrition Facts : Calories 674 calories, Fat 48 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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