Description
Silky rhubarb creme brulee whispers French culinary elegance with each spoonful. Caramelized sugar crackles over creamy custard, promising a dessert that will transport you to Parisian pastry perfection.
Ingredients
Scale
- 2 cups (473 ml) heavy cream
- 5 large egg yolks
- ⅓ cup (67 g) granulated sugar
- 1 ½ cups (235 g) chopped fresh rhubarb
- 3 tbsps (45 ml) granulated sugar
- 4–6 tsp (20–30 g) granulated sugar (for brulee topping)
- 1 tbsp (15 ml) water
- 1 tsp vanilla extract or 1 vanilla bean, split and scraped
- ½ tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Rhubarb Preparation: Simmer rhubarb, sugar, and water in a saucepan over medium heat until fruit breaks down into a luscious, jammy consistency. Infuse with vanilla extract, then distribute evenly across ramekins and allow to cool slightly.
- Custard Creation: Warm cream and vanilla in a saucepan until steaming. Simultaneously, whisk egg yolks, sugar, and salt until silky smooth. Gradually stream heated cream into yolk mixture, whisking continuously to prevent curdling. Strain through a fine sieve to ensure luxurious smoothness.
- Baking Process: Gently cascade custard over rhubarb layer in ramekins. Situate dishes within a deep baking vessel, surrounding with scalding water halfway up the sides. Roast in a preheated 325F (160C) oven until custards achieve a delicate, trembling set, approximately 35-40 minutes.
- Finishing Touch: Chill custards thoroughly for minimum 4 hours. Prior to serving, dust surface with sugar and caramelize using a kitchen torch until surface transforms into a gleaming, crisp golden shell. Rest briefly to allow caramel to settle before presenting.
Notes
- Choose fresh, firm rhubarb stalks with bright color and no blemishes for the most vibrant compote flavor.
- Avoid boiling cream to prevent curdling; heat until just steaming to maintain smooth, silky texture.
- Use hot water that reaches exactly halfway up ramekin sides for even, gentle cooking and preventing cracking.
- Sprinkle sugar evenly and torch quickly to create a crisp, golden-brown sugar crust without burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg