Rhubarb crème brûlée
Brightly coloured forced rhubarb is the shining star of this indulgent dessert.
300 g, forced
Semi Skimmed Milk
Light double cream
Madagascan vanilla bean paste
Egg yolk, raw
2 tablespoon(s), level
4 teaspoon(s), level
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Arrange the rhubarb in a single layer on a baking tray lined with baking paper. Sprinkle over 1 tbsp of the caster sugar and 1 tsp water, then toss to combine. Bake for 15 minutes, or until just tender.
- In a medium pan, combine the milk, cream alternative, vanilla bean paste and remaining caster sugar. Cook over a medium heat for 5 minutes, stirring, until the mixture comes to a gentle simmer. Remove from the heat.
- In a separate medium bowl, whisk together the egg yolks and cornflour. Add a spoonful of the hot milk mixture to the egg and cornflour mixture and whisk to combine. Slowly pour the remaining milk mixture into the bowl, whisking constantly, until you have a smooth custard. Return to the pan and cook over a medium heat for 3 minutes, stirring, until thickened. Transfer to a jug.
- Divide half the rhubarb between 4 x 150ml-capacity ramekins, then pour the custard over the top. Chill in the fridge for 3 hours until set.
- Preheat the grill to high. Remove the ramekins from the fridge and sprinkle 1 tsp icing sugar over each, then put onto a grill pan. Caramelise the sugar under the grill for 10 minutes, or until golden. Spoon over the remaining rhubarb to serve.
You could use a kitchen blowtorch to caramelise the sugar, then set the crème brûlées aside until the tops have hardened slightly