Rhubarb and Ginger Creme Brulee
Creme Brulee is a classic French dessert that originated in the 17th century.
This is vegetarian and gluten free recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Rhubarb and Ginger Creme Brulee
Ingredients
Instructions
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Preheat the oven to 325°F (160°C).
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In a saucepan, combine the rhubarb and ginger, and cook over medium heat until the rhubarb is soft.
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In a separate saucepan, heat the heavy cream until it begins to steam.
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In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
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Slowly pour the hot cream into the egg mixture, whisking constantly.
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Stir in the vanilla extract.
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Strain the rhubarb and ginger mixture and discard the solids.
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Stir the rhubarb and ginger liquid into the cream mixture.
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Divide the mixture among four ramekins.
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Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
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Bake for 30-40 minutes, or until the custard is set but still slightly wobbly in the center.
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Remove the ramekins from the water bath and let them cool to room temperature.
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Refrigerate for at least 2 hours, or until chilled.
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Just before serving, sprinkle each custard with demerara sugar and caramelize the sugar using a kitchen torch.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
