RHUBARB CREME BRULEE

Rhubarb Creme Brulee image

Provided by Chef mariajane

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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2 cups chopped rhubarb, pieces (chopped 1-inch in length)
1/3 cup granulated sugar
3 tablespoons light brown sugar
2 tablespoons water
2 cups whipping cream
5 egg yolks
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 cup light brown sugar

Steps:

In a small saucepan, combine rubarb, 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.
Method for Custard:.
In a saucepan, heat cream to almost simmering (until hot to touch). In a bowl, stir together egg yolks, eggs and granulated sugar just until blended; gradually stir in hot cream.
Strain through a fine sieve into a heatproof bowl or large measure. Stir in vanilla.
Divide rhubarb evenly among six ramekins or custard cups. Carefully spoon custard mixture over rhubarb.
Place ramekins in a large roasting pan, large enough to hold them without touching.
Pour in enough hot tap water to come halfway up sides of custard cups. Carefully place pan in 300F 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 teaspoons brown sugar evenly over top of each. Transfer cups to a 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 up to 1 hour after broiling).