Rhubarb Creme Brulee
This delicious Rhubarb Creme Brulee is the perfect combination of sweet creamy custard and tart rhubarb compote.
Servings: 6
Calories: 396kcal
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.
Notes
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 when baking the creme brulees. The water helps to insulate the custard to prevent the outside from cooking too quickly before the centers have had time to set.
Chill for at least 4 hours in the refrigerator before serving. Creme brulee is meant to be served chilled with a warm topping.
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.
Storage: Cooked creme brulee can be covered with plastic wrap and stored in the refrigerator for up to five days.
Remember to wait to top with and brulee the sugar until just before serving. Otherwise, the sugar crust will become soggy.
I don't recommend freezing creme brulee. Most likely the custard will separate when it thaws.
Nutrition
Serving: 1 | Calories: 396kcal | Carbohydrates: 27g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 187mg | Sodium: 77mg | Potassium: 304mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1373IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 1mg