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Rhubarb Crème Brûlée

Ready in 4 minutes
Prep 30 minutes
Cook 1 minutes
6
SERVINGS
METRIC
IMPERIAL

  • 500 ml Ontario rhubarb, chopped (1 inch/2.5 cm)
  • 75 ml granulated sugar
  • 45 ml light brown sugar
  • 25 ml water

Custard

  • 500 ml whipping cream
  • 5 Ontario egg yolks
  • 2 Ontario eggs
  • 125 ml granulated sugar
  • 5 ml vanilla
  • 50 ml light brown sugar
Hidden beneath the brown-sugar-crusted custard is the tart, rosy rhubarb purée, an excellent twist on a French classic dessert.

Instructions

Step 1: 
In a small saucepan, combine rhubarb, sugar, brown sugar, and water. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, for about 10 minutes, until the mixture thickens and the rhubarb softens. Let cool.

Step 2: 
In a saucepan, heat cream over medium heat until almost simmering. In a separate bowl, stir together egg yolks, whole eggs, and granulated sugar just until blended. Gradually stir the hot cream into the egg mixture. Strain the mixture through a fine sieve into a clean bowl and stir in vanilla.

Step 3: 
Divide the cooled rhubarb purée evenly among six 6 oz (175 mL) ramekins or custard cups. Carefully spoon the custard mixture over the rhubarb.

Place the ramekins in a large roasting pan. Pour enough hot tap water into the pan to come halfway up the sides of the ramekins. Bake in a 300°F (150°C) oven for about 1 hour, or until the custard is set but still quivers slightly when gently shaken.

Step 4: 
Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Cover each ramekin tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.

Step 5: 
When ready to serve, gently blot any liquid from the surface of the custards with paper towels. Sprinkle 2 tsp (10 mL) of brown sugar evenly over the top of each custard. Place the ramekins on a baking sheet and broil as close to the heat source as possible until the sugar melts and caramelizes, about 2 minutes. Let stand until the sugar hardens.

Tips
  • How long can the desserts be refrigerated after broiling?
Nutritional Facts
  • Amount Per Serving
    485 Calories
  • Fat
    31 g
  • Sodium
    60 mg
  • Carbohydrates
    47 g
  • Fibre
    1 g
  • Protein
    6 g

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