Rhubarb Crème Brûlée

By ltrodrigu

Ingredients

• 1 pound rhubarb, trimmed and cut into 1/2-inch chunks
• 1/2 cup plus 1/3 cup superfine sugar, plus more for finishing
• 2 tablespoons water
• 1/2 cup whole milk
• 2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 6 large egg yolks

Details

Servings 8

Preparation

Step 1

Spread rhubarb out in a single layer in a large lidded saucepan. Add ½ cup sugar and 2 tablespoons water and cover. Cook over low heat until rhubarb is tender but not collapsed, 10-15 minutes.

Spoon rhubarb into a fine mesh sieve to allow excess liquid to drain off. Let cool, then divide among 6-8 individual ramekins or other small heatproof dishes. Chill uncovered in the refrigerator at least 30 minutes. Preheat oven to 300 degrees.

Meanwhile, Make Custard:
Combine milk and cream in heavy-bottomed pot, then scrape in vanilla seeds and add pod. Bring to a simmer over low heat, 5-6 minutes. Off heat, let sit 5 minutes to infuse with vanilla, then discard pod. Bring a kettle of water to a boil.

Combine egg yolks and remaining ⅓ cup sugar in a large bowl. Add infused hot cream mixture, mixing well to combine. Pass through a fine sieve and discard solids.

Remove chilled rhubarb from refrigerator and gently pour hot custard over top, trying not to disturb fruit. Place ramekins in a roasting pan. Carefully add enough boiling water to pan so it comes halfway up sides of ramekins. Bake until custard is just set but wobbles slightly in center, 25-40 minutes.

Remove ramekins from roasting pan and let cool. Transfer to refrigerator and chill at least 1 hour before serving.

To serve, scatter 1 teaspoon sugar over each crème. Use a cook’s blowtorch to caramelize sugar until golden and bubbling, about 1 minute. Alternatively, place ramekins on a baking sheet and pop under a hot broiler until browned, 2-3 minutes. Let cool until sugar has set, 5-10 minutes. Serve immediately, or refrigerate up to 2 hours.