rhubarb creme brulee

By Treebs

Petite Sweets

Ingredients

• 2 cups rhubarb, cut in 1/2" pieces
• 6 tsp sugar
• 5 lg egg yolks
• 1/2 cup sugar
• 2 cups heavy cream
• 1 tsp pure vanilla extract
• 1/2 cup brown sugar (approximate)

Details

Servings 12
Adapted from google.com

Preparation

Step 1

Preheat the oven to 350 degree F. Coat a 9x13" glass baking dish with cooking spray. Arrange rhubarb in an even layer in the baking dish and bake for 30-40 minutes or until the rhubarb is tender and the liquid has evaporated. Remove from the oven.

Reduce oven temperature to 325 degree F. Scoop the rhubarb into 12 (2 oz) ovenproof ramekins or custard cups. Sprinkle each with 1/2 tsp sugar.

In a bowl, whisk the egg yolks, 1/2 cup sugar, cream, and vanilla together. Pour the cream mixture over the rhubarb, dividing the mixture equally.

Place filled ramekins into a large rimmed baking dish and add enough hot water to reach halfway up the sides of the ramekins. Bake until set, about 25-30 minutes.

Remove baking dish from oven, then remove ramekins to cool on a rack.

Just before serving, sprinkle 1 tbsp brown sugar evenly over each custard. Make sure the sugar completely covers the custard. With a blowtorch, melt the layer of brown sugar until it caramelizes. (The sugar will melt and then harden.) You can do this step under the broiler (2-3 minutes), but I have more luck with a blowtorch.