Rhubarb And Ginger Creme Brûlée Recipe

Name: Rhubarb And Ginger Creme Brûlée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 600g rhubarb, chopped; 180g unrefined caster sugar; 2 tsp ground ginger; 2 tsp water; Topping; 2pints whipping cream; 2 vanilla pods; 10 large egg yolks; 150g unrefined caster sugar; 12 dssp unrefined caster sugar

Servings: persons

Filling
600g rhubarb, chopped
180g unrefined caster sugar
2 tsp ground ginger
2 tsp water
Topping
2pints whipping cream
2 vanilla pods
10 large egg yolks
150g unrefined caster sugar
12 dssp unrefined caster sugar

1
Method:
2
1. Add the chopped rhubard to a saucepan with the sugar, ginger and water. Allow to stew down for about 20 minutes or until it is thick and pulpy.
3
2. Split the vanilla pods in half and scrape out the seeds into a saucepan. Add the pod and the whipping cream. Place over a low heat and bring to just below boiling point. Remove from heat and set aside for a few minutes to allow the vanilla to infuse in the cream.
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3. In a bowl, whisk together the egg yolks and the sugar. Pour the vanilla cream over the mixture, whisking constantly until thoroughly combined.
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4. Spoon about 2 dssp (approx 1 cm) of the rhubard mixture in the bottom of a ramekin and top with the custard mixture. Place in a roasting tin.
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5. Fill the tin 3/4 full with boiling water. Place on the middle shelf of a pre-heated oven and cook for about 45 minutes or until the custards are just set. Oven is low - about 150.
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6. Allow to cool.
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7. Just before serving, sprinkle with 1 dssp caster sugar, caramelise either under a hot grill or with a blowtorch.

2156

kcal

Calories

Fat

393

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Filling, 600g rhubarb, chopped, 180g unrefined caster sugar, 2 tsp ground ginger, and more.

Yes, Rhubarb And Ginger Creme Brûlée falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb And Ginger Creme Brûlée

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