Rhubarb Creme Brulee
Preparation time: 15 min
Cooking time: 30 min
- 5 oz rhubarb
- 17 fl oz heavy cream
- 4 tablespoons + 2 teaspoons sugar
- 5 egg yolks
- 1 vanilla bean
- 2 tsp. butter
- 2 tablespoons brown sugar
Peel and finely chop the rhubarb.
Melt the butter in a pan and brown the rhubarb with 2 teaspoons of sugar for 5 minutes. Divide into the mini-frying pans.
In a bowl, briskly whisk the egg yolks with sugar.
Split the vanilla bean in half and add to a saucepan with the cream. Bring it to a slow boil.
Next, pour the cream onto the egg yolk and sugar mixture while whisking.
Remove the vanilla bean and divide into the mini-frying pans.
Place the mini-pans in a water bath in the oven and cook for 25 minutes at 300°F.
Let it cool, then top with brown sugar and use a blowtorch to caramelize it.
Tip: You can also create this recipe with different fruits that are in season.