Sunday July 05, 2009
strawberry rhubarb creme brulee
Strawberry Rhubarb Creme Brulee
Serves: 6 depending on the size of your ramekins
Use six 7-8 oz ramekins
- 1 1/2 cups chopped Rhubarb rhubarb pieces, about 1/2" long
- 1/2 cup quartered strawberries, hulled
- 1/3 cup granulated sugar
- 3 tbsp light brown sugar
- 1 tbsp water
- 2 cups whipping cream
- 5 egg yolks
- 2 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1/4 cup sugar in the raw
Combined the chopped rhubard, strawberries, both sugars--white and brown, and a teaspoon of water. Bring to a boil. Reduce the heat and let this simmer, until the rhubarb/strawberry mixture starts to thicken, occasionally stirring, for about 10 - 15 minutes. Remove from heat and let cool.
- In a nonreactive pan, pour the cream and heat up over low heat until steaming. Do not let this boil.
- In a bowl, stir together the egg yolks, eggs and granulated sugar, just until blended
- Slowly stir the egg/sugar mixture into the hot cream, gently blending this together
- Strain the custard through a fine sieve into bowl
- Blend in the vanilla, and set aside
- When the Rhubarb has cooled down, evenly distribute the strawberry rhubarb mixture into the bottom of each ramekin; about 1 - 2 tablespoons per. For shallow ramekins one hefty spoonful will do.
- Spoon the custard over the strawberry rhubarb mixture.
- Place the ramekins into a tall-sided roasting pan. Fill the pan with water about 1/2 way up the side of the ramekins.
- Place in the oven at 325 F degrees for about 30-35 minutes
- Carefully remove cups from water bath and let cool.
- Cover each ramekin tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Place the ramekins on a cookie sheet (to protect your counter)
- Sprinkle 2 teaspoons Sugar in the Raw evenly over each ramekin.
- Using a blow torch, heat the sugar with the flame until it begins to brown.
- Stop when it reaches a golden color.Serve immediately