Rhubarb Crème Bruleé
NOTE: Rhubard leaves are toxic and should be avoided. However they can be used to make an organic pesticide.
- 500g pink rhubarb
- Juice of 1 orange
- 50g caster sugar
- 600ml double cream
- 6 large free-range egg yolks (you can freeze the whites for up to 3 months)
- 80g caster sugar
To Serve 6 tsp caster sugar for the crisp topping
- Trim the ends of the rhubarb and cut into 3cm chunks. Place in a saucepan with the orange juice and caster sugar.
- Heat gently, stirring until the sugar has dissolved. Continue to cook at a gentle simmer until the rhubarb is cooked, which will be approximately 5 minutes.
- Put a single layer of the cooked rhubarb into the bases of six lightly greased ramekin dishes, reserving the juices. Taste the rhubarb. If it is too tart, dissolve a little more sugar in the juices of the fruit, then spoon a dessert-spoonful of juices into each ramekin. Place in a roasting tin and set aside.
- Oven on to 140OC/gas 1. Put the cream into a saucepan and heat gently to scalding point.
- Whilst you are waiting, beat the egg yolks and caster sugar with an electric whisk, until thick and foamy.
- As the cream comes to scalding point, slowly pour the hot liquid onto the eggs and sugar, stirring all the time.
- Strain the custard through a fine sieve, then carefully pour into the ramekins.
- Place the roasting tin into the oven, adding hot water to the tin to come half-way up the sides of the ramekins. Bake for about 40 minutes.
- Is it done? – gently slant a ramekin to one side. The custard should come away from the edge of the dish with the centre remaining a little wobbly. Remove from the oven and allow to cool. Cover and refrigerate overnight.
- To serve sprinkle a teaspoon of caster sugar evenly over the surface of the custard and caramelize with a blow-torch. Serve immediately.
Sue Duthoit is Leiths trained and caters for both private and corporate events. Call 07785 341383