Rhubarb Crème Brûlées.

Rhubarb Crème Brûlées.

Another rhubarb harvested from the garden, a perfect accompaniment to my friend's rescued hens' eggs. Thank you so much you lovely human being and Mrs. Hens.

This recipe only uses egg yolks, I will show you a simple recipe with the egg whites later.

Serves 10.

Equipment:

10x150ml capacity ramekins.

2 Deep ovenproof dishes.

Place 150g rhubarb, cut into 1cm chunks, in a saucepan.

Sprinkle over 1tbsp brown sugar.

Add 1tbsp water.

Cook for 3-4 minutes, until just soft. Turn off the heat and leave aside.

Oven 180c fan forced.

Put the kettle on to boil.

In a heatproof bowl, whisk

-6 yolks,

-200g caster sugar.

-pinch of salt,

-2tsp vanilla bean paste.

Leave aside

In a large saucepan, put in,

-300ml double cream,

-550ml whole milk.

Cook, stirring on low heat until the mixture is at almost boiling point. Add this to

-egg/sugar mixture, 1/2 cup at a time. 

You need to be whisking all the time. 

Continue to add hot milk this way until at least 2 cups of milk have been used (This is to stop the egg mixture curdling).

Then add all the liquid, whisk gently.

Transfer into a jug.

Place the ramekins in the oven trays.

Spoon the rhubarb into the ramekins, along with any juices.

Pour the mixture into the prepared ramekins.

Pour hot water into the oven trays, to come halfway up the ramekins.

Bake 25 minutes.

Leave to cool completely in the trays.

Refrigerate at least 4 hrs to overnight.

When ready, put

-2tsp caster sugar on top of each brûlée, use a blow torch to caramelise the sugar. 

Alternatively, place the brûlées under a hot grill.

Serve immediately.