Rhubarb Crème Brulee (Egg custard)

Thu, 12 April 2018

Rhubarb Compote:

4-6 sticks rhubarb-sliced

100g caster sugar

1 tablespoon water

1 teaspoon grenadine syrup

 

Bring to the boil for 5-8 minutes. Allow to cool down.

 

Egg Custard:

4 egg yolks

350ml pouring cream

100g caster sugar

Method

Put the cream into a small saucepan and bring it to the boil.

Whisk the egg yolks and sugar together until they are light and creamy.

Pour the boiled cream in on the whisked eggs and sugar and whisk well until properly combined.

Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off.

Choose 6 large ramekins or 8 smaller ones and put a spoonful of the rhubarb compote on the bottom.

Carefully pour the egg custard onto the rhubarb (if you pour carefully you will get an even layer of custard without disturbing the rhubarb)

Place the ramekins in a deep roasting tray and fill it with water about 1/3 way up the side of the ramekins.

Bake  at 120C for approx 40-50 minutes until set but still containing a slight wobble.

Refrigerate.

Glaze with a little brown sugar and then pop them under the grill or glaze with a chefs blowtorch and serve.