Rhubarb Creme Brulee

Chopped rhubarb is sauteed with honey and vanilla then baked under the creamy custard. As it cooks gently in the oven, the softened rhubarb infuses with the creamy custard to a delicious effect.

Rhubarb Creme Brulee

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  • Prep Time


  • Total Time


  • Servings



  • l ½ tbsp[20gJ butter

  • 7

    oz (200g) rhubarb, trimmed and chopped

  • 4

    tbsp honey

  • 1

    vanilla bean, split

  • cups (300ml) heavy cream

  • ½

    cup (120ml) whole milk

  • 5

    large free-range egg yolks

  • cup (60g) superfine sugar, plus 2 tbsp to finish

  • few drops of vanilla extract


Heat the oven to 275F (140C) Stand six ramkins or similar ovenproof dishes in a baking pan. Melt the butter in a wide skillet. Add the rhubarb, honey, and seeds from the vanilla bean. Cook over high heat, tossing occasionally, for 5 to 6 minutes until the rhubarb is soft and slightly caramelized at the edges. Spoon into the ramekins. Slowly heat the cream and milk together in a pan until just coming to a boil. Meanwhile, beat the egg yolks, sugar, and vanilla extract together in a bowl with a wooden spoon until evenly blended. Trickle the hot, creamy milk onto the egg mixture, beating constantly, until well combined. Strain the mixture through a strainer into a pitcher. Skim off any froth from the surface, then pour into the ramekins. Pour warm water into the baking pan to come halfway up the sides of the ramekins. Bake for about 40 to 45 minutes until the custards are lightly set. To test, gently shake a ramekin—the custard should still be a little wobbly in the center. Remove the ramekins from the pan and let cool completely, then chill until ready to serve. For the topping, sprinkle ltsp sugar evenly on top of each custard, then wave a cook's blow torch over the surface until the sugar has caramelized. Serve immediately. If you do not have a blow torch, briefly place the ramekins under a very hot boiler to caramelize the sugar, but be careful not to overhear or the custard may melt.


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