Best Rhubarb Creme Caramel Recipes

RHUBARB CREME CARAMEL

Steps:

• Preheat oven to 425°F On a parchment paper-lined baking sheet, roast rhubarb for 20 minutes or until it softens and most of the moisture evaporates; set aside.
• Reduce oven temperature to 300°F Butter 3/4 cup heatproof custard cups or ramekins; place them in a 13x9 inch baking dish.
• In a small saucepan over medium-low heat, thoroughly combine 3/4 cup of the sugar with water.
• Turn heat to medium-high; bring to a boil without stirring, 5-7 minutes or until sugar is completely melted and amber in colour. immediately divide among prepared custard cup, swirling to coat the bottoms. Set aside.
• In a small saucepan, heat table cream over medium-high heat for 4-5 minutes or until steaming.
• Alternatively, in a microwave-safe bowl, heat table cream for 1 1/2 to 2 minutes on high power or until steaming.
• In a separate medium bowl, whisk remaining 1/4 cup sugar, maple syrup, and eggs, gradually whisk in heated table cream. STir in roasted rhubarb.
• Divide custard among prepared custard cups.
• Pour enough hot water into baking dish to come halfway up sides of custard cups.
• Bake for 50-55 minutes or until custard is set in center. Remove custard cups from water; let cool on wire rack for about 30 minutes.
• Loosely cover with plastic wrap; refrigerate until chilled, about 4 hours or up to 2 days.
• Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.
• COKKING TIPS: To prevent burning,as the the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally. Prepare sugared custard cups and roast rhubarb a day in advance. The remaining steps can be done in a mater of minutes.

MARJORAM-SCENTED CRèME CARAMEL WITH CHILLED RHUBARB CRUMBLE

Steps:

• For the crème caramel, put the milk and marjoram sprigs into a saucepan, then bring the milk just to the boil. Remove from the heat and allow to cool and infuse. Heat oven to 140C/120C fan/ gas 1. Put 4 x 125-150ml ramekin dishes in a small roasting tin.
• Meanwhile, make the caramel. Tip 100g of the sugar and 2 tbsp of water into a medium, heavy-based saucepan. Heat over a very low heat until the sugar has dissolved - about 7-8 mins, then turn the heat to high and boil, without stirring, until the syrup turns a deep golden caramel colour, 4-5 mins. Remove from the heat, let the bubbles briefly subside, then carefully pour the hot caramel into ramekins. Leave to set, 5 mins. Whisk together (using a wire whisk or fork) the eggs and the remaining 50g of sugar for the crème caramel. Pour the cooled milk over the eggs and sugar, then whisk again.
• Strain the milk mixture into a jug, then pour into the ramekins. Pour enough hot water into the roasting tin to come halfway up the ramekins. Bake for 30 mins, or until set with a slight wobble in the middle. Carefully remove from the water, leave to cool, then refrigerate for a few hrs or overnight. Meanwhile, increase the oven to 190C/170C fan/gas 5.
• For the rhubarb, pour 200ml water into a wide shallow pan. Tip in the sugar, the star anise, scrape out the seeds from the vanilla pod into the pan, then drop in the pod. Heat very slowly until the sugar has dissolved. Bring to the boil, then boil to reduce by a third (takes about 6-8 mins). Lay the rhubarb in the pan in a single layer then simmer very gently for about 2-3 mins for young, thin pieces or up to 5 mins for thicker pieces, until just soft but still holding its shape. Stir in a tiny bit of red food colouring if you want to make the syrup a shade pinker. Leave rhubarb to marinate in the syrup until cold.
• To make the crumble, rub the flour, butter and sugar through your fingers to make fine crumbs. Scatter onto a small baking tray in an even layer and bake about 12-15 mins, or until pale golden brown. Remove and cool. All can be prepared a day ahead to this stage.
• To serve, drain the rhubarb, reserving the syrup. If this is very thin, reduce in a small pan to a thick-ish syrup. Turn out each crème caramel onto a small plate, then, using a wide palette knife or spatula, carefully lift each one onto a larger serving plate, placing it to one side. Spoon a little of the drained caramel on top. Arrange a small, neat pile of 5 rhubarb pieces per serving next to each crème caramel. Scatter a little crumble and a few marjoram leaves over the rhubarb. (Any leftover crumble can be used to sprinkle over other desserts.) Finish with a drizzle of syrup around the rhubarb and serve the rest separately.