Description
Sweet, silky rhubarb crème brûlée promises a delightful French dessert dance of tartness and creamy indulgence. Crisp caramelized sugar shatters into luxurious custard, revealing rhubarb’s enchanting seasonal magic for delighted palates.
Ingredients
Scale
Main Ingredients:
- 2 cups heavy cream
- 5 large egg yolks
- 1 ½ cups chopped fresh rhubarb
Sweeteners:
- ⅓ cup granulated sugar
- 3 tablespoons granulated sugar
- 4–6 teaspoons granulated sugar (for brulee topping)
Flavor Enhancers:
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract (optional)
- 1 vanilla bean, split and scraped
- 1 tablespoon water
- 1 pinch of salt
Instructions
- Craft a vibrant rhubarb compote by simmering chopped rhubarb with sugar and water in a saucepan over medium heat for 8-10 minutes until it transforms into a luscious, soft jam-like consistency.
- Infuse the compote with a splash of vanilla extract, then allow it to cool slightly before distributing evenly across individual ramekins.
- Preheat the oven to a gentle 325F (160C), creating the perfect environment for a delicate custard.
- Warm cream and vanilla in a saucepan until it reaches a steaming point, being careful not to let it boil.
- In a separate mixing bowl, whisk egg yolks, sugar, and salt until the mixture becomes smooth and pale.
- Gradually stream the warm cream into the egg mixture, whisking continuously to prevent curdling and create a silky custard base.
- Strain the custard through a fine mesh sieve to ensure a perfectly smooth texture.
- Carefully pour the strained custard over the rhubarb layer in each ramekin, creating a delicate two-layer dessert.
- Prepare a water bath by placing the ramekins in a large baking dish and filling it with hot water until it reaches halfway up the ramekin sides.
- Bake the custards for 35-40 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
- Remove the ramekins from the water bath and allow them to cool to room temperature.
- Refrigerate the custards for a minimum of 4 hours or overnight to set completely.
- Just before serving, generously sprinkle sugar across the surface of each custard.
- Use a kitchen torch to caramelize the sugar, creating a crisp, golden crust that cracks beautifully when tapped.
- Let the brûléed desserts rest for 1-2 minutes to allow the caramel to set before presenting to eager guests.
Notes
- Perfectly balance rhubarb’s tartness by adjusting sugar levels to suit personal taste preferences and create a harmonious flavor profile.
- Choose fresh, firm rhubarb stalks with vibrant color for the most intense and authentic compote texture and taste.
- Temper egg yolks carefully by slowly adding warm cream while constantly whisking to prevent scrambling and ensure silky smooth custard consistency.
- Customize this dessert for dietary needs by substituting heavy cream with coconut cream for a dairy-free version or using alternative sweeteners like monk fruit for low-sugar diets.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 80 mg