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Rhubarb & Custard Crème Brûlées

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Recipe Ingredients

FOR THE COMPOTE

  • 350g rhubarb, trimmed and cut into 2cm lengths
  • 75g caster sugar
  • 1 tbsp water
  • 2 tsp cornflour

FOR THE CUSTARD

  • 125g caster sugar, plus 9 tsp to sprinkle
  • 3 tbsp cornflour
  • 300ml low-fat milk
  • 3 large egg yolks
  • 400ml whipping cream
  • 1 vanilla pod, split and seeds scraped 

Recipe Directions

  1. To make compote, put rhubarb, sugar and 1 tbsp water into a large pot. Stir over a medium heat for about 10 minutes until fruit is very soft. Remove from heat. Spoon off 2 tbsp of cooking liquid; mix with cornflour in a cup. Pour stewed fruit and cornflour mix into a food processor; purée until smooth, or use a stick blender. Pour back into pot; boil for 2 minutes. Spoon into base of 6 x 125ml to 150ml ramekins; chill.
  2. Meanwhile, in a medium bowl, use a balloon whisk to mix sugar and cornflour with 4 tbsp of milk to make a smooth paste. Whisk in egg yolks until well combined. Pour remaining milk and the cream into a large nonstick pot with vanilla pod and seeds. Bring to the boil until first few bubbles are rising. Take off heat.
  3. Slowly pour hot milk into bowl of egg mixture, whisking until well combined. Discard vanilla pod. Transfer to a clean pot and cook over a low heat, stirring with a wooden spoon for about 15 minutes until mixture has the consistency of yoghurt. Temperature needs to be hot enough to cook and thicken eggs and cornflour, but not so hot that eggs scramble, so keep adjusting it. If eggs do begin to scramble, whisk with a balloon whisk until smooth.
  4. Spoon into ramekins; level tops with the back of a spoon. Cool for 15 minutes; chill, uncovered, for an hour until set. Sprinkle each with 11⁄2 tsp of sugar. For best results, caramelise tops using a blowtorch or place under a hot grill, keeping an eye on them. The custard will heat up and soften, so cool for a few minutes afterwards, then put in fridge again to set for 20 minutes.

 

GET AHEAD Freeze leftover egg whites for up to 12 months (label with date of freezing) – perhaps to use in our Angel Bundt Cake with White- chocolate Drizzle.

 

TIP If you can’t find rhubarb, use 350g strawberries instead. Stir over a medium heat for about 3 minutes and boil for about 1 minute after pouring the purée back into the pot.

 

Each Serving About 1 630kJ, 17g fat (10g saturated), 53g carbohydrate (45g total sugars), 6g protein, 1g fibre.

Each Serving:


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