Rhubarb Creme Brûlée
To make the Rhubarb jam, see the recipe here
- 500ml thickened cream
- 1 vanilla bean
- 8 egg yolks
- 100g sugar
- more sugar for coating brûlée
In a saucepan, bring cream, vanilla seeds and pod to a boil. Remove from heat, set allow and allow to steep for 30 minutes.
In a large mixing bowl, whisk egg yolks and sugar until creamy and white. Strain the cream and pour slowly into the egg mixture, whisking continuously. Set aside and allow for bubbles to subside.
Preheat an oven to 130C, and place a tablespoon of jam into the bottom of 8 ramekins, ladle even amount of the brûlée mixture into each ramekin. Place ramekins in a large deep baking tray and place in oven. Fill tray 1/2 way up with water and cook brûlée for 30 minutes or until just set. If they are colouring too quickly, cover with tin foil. Remove from oven and take ramekins out of the water bath and allow to cool to room temperature, then refrigerate. Remove from refrigerator half an hour before serving.
To serve, lightly cover the tops of brûlée with fine sugar and gently burn with a blow torch until hard and caramelised.
Bastille Day food ~ bon appetit !