Best Strawberry Rhubarb Creme Brulee Recipes

Strawberry Creme Brulee image

Provided by gailanng

Categories Dessert

Time 1h15m

Yield 8 cups

Number Of Ingredients 6

8 large egg yolks
2 teaspoons vanilla extract
3 cups heavy cream
3/4 cup granulated sugar, plus 6 teaspoons
4 ounces white chocolate, chopped
1 quart strawberry, stemmed and finely chopped

Steps:

Preheat oven to 350°F Place 8 (1 cup) ramekins in a large roasting pan; fill roasting pan with enough hot water to come halfway up sides of ramekins. The hot water keeps the humidity up in the oven, preventing the custards from cracking.
In a large bowl, whisk together yolks and vanilla until combined, set aside.
In a large saucepan, over medium heat, bring cream and 3/4 cup sugar to a simmer, whisking frequently; remove pan from heat and stir in white chocolate until melted. Slowly whisk hot cream into yolks until well combined. Evenly sprinkle strawberries into each ramekin and then slowly pour cream into each ramekin, over the strawberries, using a ladle. Bake 40-45 minutes, or until just set.
Transfer ramekins to a wire rack and cool 30 minutes before transferring to refrigerator to chill completely; about 2 hours. When ready to serve, sprinkle a teaspoon of sugar over each custard, caramelize the top surface using a kitchen torch and serve with strawberries on the side. If you don't have a torch, place ramekins on a baking sheet. Broil for one to two minutes in the oven, until sugar caramelizes, but does not burn.

Nutrition Facts : Calories 538.9, Fat 42.3, SaturatedFat 24.9, Cholesterol 309.7, Sodium 55.9, Carbohydrate 36.2, Fiber 1.6, Sugar 31.1, Protein 5.9

Rhubarb Crème Brûlée image

Yield Serves 6

Number Of Ingredients 10

For filling
2 pounds trimmed rhubarb
6 tablespoons granulated sugar, or to taste
For custard
5 large egg yolks
1/2 cup granulated sugar
1 3/4 cups heavy cream
1 teaspoon minced peeled fresh gingerroot
2 tablespoons turbinado sugar such as Sugar in the Raw
Special equipment: blowtorch

Steps:

Preheat oven to 375°F. and butter a 13 x 9-inch glass baking dish.
Make filling:
Cut enough rhubarb crosswise into 1/4-inch slices to measure 6 cups and arrange in one layer in baking dish. Bake rhubarb, uncovered, in middle of oven, 1 1/4 hours. Transfer hot rhubarb to a bowl and stir in sugar until combined well. Cool filling. Filling may be made 2 days ahead and chilled, covered. Bring filling to room temperature before proceeding.
Reduce temperature to 325°F.
Make custard:
In a bowl whisk together yolks and granulated sugar. In a small heavy saucepan heat cream with gingerroot over moderately high heat until it just comes to a simmer. Add cream mixture to egg mixture in a stream, whisking, and skim off any froth.
Divide filling among six 3/4-cup flameproof ramekins and divide custard over filling. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in middle of oven until just set but still trembling slightly, about 50 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil custards under a preheated broiler set 2 to 3 inches from heat) until sugar is evenly melted and deep golden.