Best Rhubarb Ginger Crème Brûlée Recipes
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
RHUBARB AND GINGER CREME BRÛLÉE
Steps:
- Method: 1. Add the chopped rhubard to a saucepan with the sugar, ginger and water. Allow to stew down for about 20 minutes or until it is thick and pulpy. 2. Split the vanilla pods in half and scrape out the seeds into a saucepan. Add the pod and the whipping cream. Place over a low heat and bring to just below boiling point. Remove from heat and set aside for a few minutes to allow the vanilla to infuse in the cream. 3. In a bowl, whisk together the egg yolks and the sugar. Pour the vanilla cream over the mixture, whisking constantly until thoroughly combined. 4. Spoon about 2 dssp (approx 1 cm) of the rhubard mixture in the bottom of a ramekin and top with the custard mixture. Place in a roasting tin. 5. Fill the tin 3/4 full with boiling water. Place on the middle shelf of a pre-heated oven and cook for about 45 minutes or until the custards are just set. Oven is low - about 150. 6. Allow to cool. 7. Just before serving, sprinkle with 1 dssp caster sugar, caramelise either under a hot grill or with a blowtorch.
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