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Monday, August 12, 2013

Rhubarb Vanilla Creme Brûlée

Hey there!

This creme brûlée is fantastic. Positively Phenomenal. Every person who has tried it has been just blown away by it. Now, creme brûlée is a hard thing to dislike in its original form, but with the hints of rhubarb and lemon zest, this takes it over the top. Let's get started!!

Here's your rhubarb, sugar, and lemon zest for stewing.
Your parts: egg yolks and vanilla, stewed rhubarb, cream.
Stir it all up!
And pour into ramekins.
Bake in a water bath, and they should come out looking like this. Cool on your countertop, then refrigerate.

Rhubarb Vanilla Creme Brûlée
-4 stalks rhubarb, chopped
-1/2 cup white sugar
-zest of 1 lemon
-2 cups + 2 tablespoons heavy whipping cream
-6 egg yolks
-2 teaspoons vanilla
Stew rhubarb, sugar, and zest until tender and broken down.
Heat cream until boiling, let cool.
Whisk together egg yolks and vanilla.
Combine rhubarb mixture, cream, and egg yolks.
Pour mixture into 6 ramekins and bake in a water bath at 325 F for 40-45 minutes.
Cool completely, then refrigerate. Sprinkle tops with sugar and either broil or use a brûlée torch to caramelize the sugar. Serve immediately.

Sprinkle tops with an even layer of sugar (thinner and more even than this, I got better at it as I did more!)
Then broil or use your torch to caramelize the sugar- and the same applies here- I got better as I went along, this was my first time using a torch.

Savor it!
love, rue

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