This delicious Rhubarb Creme Brulee is the perfect combination of sweet creamy custard and tart rhubarb compote.
Creme brulee might seem like a difficult dessert to make but it isn't. In fact, it is the perfect make-ahead dessert.
Really love creme brulee? Try my recipe for traditional Vanilla Creme Brulee or try something different like this Chocolate Hazelnut Creme Brulee, this Horchata Creme Brulee, this Mango Creme Brulee, this Blueberry Creme Brulee, this Peach Creme Brulee, or this Sweet Corn Creme Brulee.
Jump to:
Why You Will Love This Recipe
- Creme brulee is a simple dessert with a big flavor.
- Adding tart rhubarb to creme brulee contrasts beautifully with the sweet creamy custard.
- This dessert uses just six common ingredients that are probably already in your pantry.
- This creme brulee recipe is easy to make and can be made in advance allowing you to turn your attention to the rest of the meal.
What is Rhubarb?
Rhubarb is a tart vegetable that looks like pink celery. Rhubarb is typically in season from late March until early June.
Note: Rhubarb leaves are toxic and should not be consumed. They contain oxalic acid which can build up in your body and lead to kidney failure.
Rhubarb is classified as a vegetable, but it is often used as a fruit. The leaf stalks can be eaten raw, they have a crisp texture similar to celery. Rhubarb is commonly cooked with sugar and used in pies, crumbles, and other desserts. Rhubarb has a strong, tart taste.
Love rhubarb? Try this Chocolate Rhubarb Cake.
Recipe Ingredients
Because there are so few ingredients, now is the time to spring for the best quality ingredients you can afford.
Rhubarb: Rhubarb is generally quite tart and is usually cooked with lots of sugar. My rhubarb compote is made with relatively little sugar to allow the tart rhubarb to contrast with the sweet custard.
Rhubarb has a short growing season and can be difficult to find. You may need to substitute frozen rhubarb for fresh rhubarb.
Heavy Whipping Cream: Some recipes use a combination of both heavy whipping cream and milk to make the custard lighter. In my opinion, creme brûlée is meant to be rich so this recipe uses only heavy whipping cream.
Tip: If you want to substitute milk for some of the heavy whipping cream I would stick with a 1:1 ratio. Use one cup of heavy whipping cream and one cup of milk.
Egg Yolks: For creme brulee, you want to use just the egg yolks. Egg whites would set too firmly giving the creme brulee a rubbery texture.
If you have never separated eggs before, check out this post from Sugar Hero where she shares Four Methods for Separating Eggs.
Save the egg whites for another recipe. Like this Lemon Swiss Meringue.
Granulated White Sugar: For creme brulee, the best sugar to use is regular granulated white sugar. Its small granules easily melt into the custard perfectly balancing the bitterness of the burnt sugar crust.
Speaking of the crust we will use granulated white sugar for the topping as well. Granulated sugar works best because the granules are small and caramelize quickly, which is important. We don't want the custard to melt while we are brûléeing the sugar.
Another benefit to using white sugar is it is easy to tell when the sugar has caramelized because it will turn from white to a golden brown.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Step by Step Directions
Rhubarb Filling
Step 1: Add rhubarb to a medium skillet with 2 tablespoons of sugar and 1 tablespoon of water.
Step 2: Cook on medium heat for about 15 minutes, until the rhubarb has broken down.
Step 3: Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around. Divide the rhubarb between six ramekins.
Creme Brulee
Step 1: Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
In a medium-sized bowl whisk together the egg yolks, sugar, and salt until smooth and the egg yolks start to lighten in color.
Step 2: Stir in the heavy cream and vanilla.
Tip: Whisk the eggs, sugar, and salt together in a large measuring cup to make pouring the custard into the ramekins easier.
Tip: If you want perfectly smooth creme brulee, use a spoon to skim off any bubbles from the top, or don't worry about it any imperfections will be covered by the burnt sugar crust.
Step 3: Pour the custard into the ramekins.
Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.
Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
Step 4: Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.
Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
Step 5: Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.
Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.
Tip: A few months ago my brulee torch died. So I used my boyfriend's propane torch that has a detachable torch head instead. Those were the fastest brûlées I have ever made.
Tip: The longer you brulee the sugar, the darker, more caramelized, and bitter it will become. The bitterness contrasts nicely with the sweetness of the custard.
If you want a really thick crust sprinkle a second teaspoon of sugar evenly across each custard and brulee a second time.
Make-Ahead and Storage Instructions
Make-Ahead: Uncooked custard can be stored in the refrigerator for up to 5 days. It can either be stored all together in a storage container or you can divide it into individual ramekins and cover them with plastic wrap.
Storage: Cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to four days. Wait to sprinkle with sugar and brulee until just before serving.
Recipe FAQs
Cooking the custards without using a water bath will allow them to heat up more quickly and potentially overcook curdling the eggs.
Cooking them in the oven for too long will also cause them to overcook and become rubbery.
Creme brulee is properly cooked when the edges are just set and the centers still have a slight wobble. The color should be smooth and glossy without any brown spots.
Yes. Uncooked custard can be stored in the refrigerator for up to 5 days. It can either be stored all together in a storage container or you can divide it into individual ramekins and cover them with plastic wrap.
You can also cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to 4 days. Wait to brulee the sugar until just before serving.
If you don't have a kitchen torch you can still make creme brulee. You have a few options for bruleeing the sugar.
Stick Lighter: A lighter can be used to melt the sugar but it will take a really long time.
Heated Spoon: Carefully heat an old spoon (it will discolor) in the flame of your stove until it turns red. Remove the spoon from the flame and immediately place it on top of the creme brulee to caramelize the sugar. Repeat the process until all of the sugar has caramelized.
Broiler: You can also caramelize the sugar under a broiler. Move the oven rack to the top position and place the ramekins in the oven. turn on the broiler and closely monitor it to avoid burning the sugar.
This can be tricky because you want the sugar to caramelize without heating the custard. Alton Brown suggests putting the ramekins in a cold oven, then turning on the broiler to help keep the custard cool while getting the top crisp.
Expert Tips
- There is no need to purchase a special pan just use whatever you already own. The size of pan you use will depend on the size of the ramekins you have. I have used cake pans, roasting pans, and jelly roll pans.
- Use a water bath: Bake the ramekins in a water bath (bain-marie) to provide gentle and even heat distribution. The water bath helps prevent the custard from overheating and ensures a silky texture.
- Don't rush the cooling process: After baking, allow the creme brulee to cool at room temperature for a while before transferring it to the refrigerator. This gradual cooling helps prevent cracking.
- Chill thoroughly: Make sure to refrigerate the custards for at least a few hours, preferably overnight, to allow them to set and develop their flavors fully.
- Caramelize the sugar just before serving: Sprinkle a thin, even layer of granulated sugar on top of each custard just before serving. Use a kitchen torch to carefully melt and caramelize the sugar, creating the signature crisp and caramelized crust. Alternatively, you can use the broiler, but keep a close eye on it to prevent burning.
- To avoid burning the sugar, don't hold the flame too long over any one place.
- Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.
More Dessert Recipes
Thanks for Reading!
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.
Subscribe to get more recipes and tips by email.
📖 Recipe
Rhubarb Creme Brulee
Equipment
- skillet
- baking pan
Ingredients
Rhubarb Filling
- 1 pound rhubarb trimmed and cut into ½ inch pieces
- 2 tablespoons granulated white sugar
Creme Brulee
- 3 egg yolks
- ½ cup granulated white sugar
- ⅛ teaspoon kosher salt
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
Rhubarb Filling
- Add 1 pound rhubarb to a medium skillet with 2 tablespoons granulated white sugar and 1 tablespoon of water. Cook on medium heat for about 15 minutes, until the rhubarb has broken down.
- Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around. Divide the rhubarb between six ramekins.
Creme Brulee
- Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
- In a medium-sized bowl whisk together the 3 egg yolks, ½ cup granulated white sugar, and ⅛ teaspoon kosher salt until smooth and the egg yolks start to lighten in color.
- Add the 2 cups heavy whipping cream and 1 teaspoon vanilla extract. Whisk to combine.
- Pour the custard into the ramekins. Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.
- Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
- Remove the baking pan from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes. Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
- Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar. Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust. For a thicker crust sprinkle a second teaspoon of sugar evenly across each custard and brûlée a second time.
Comments
No Comments