RHUBARB & GINGER CRèME BRûLéE
Combine the heady flavours of rhubarb and ginger to make a crème brûlée with a real flavour punch. It's a stunning dessert at the end of a special dinner
Provided by Esther Clark
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
- For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
- Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.
Nutrition Facts : Calories 674 calories, Fat 48 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
DELIAS RHUBARB AND GINGER BRULEE
This has stem ginger which is candied ginger. dibs recipe #44081 can be made if you don't have it. It was at waitrose.com. I substituted heavy whipping cream for the double whipping cream. Use a heatproof oval dish 23 x 15 cm. Cooking time is added up. This recipe ran England out of rhubarb; it has got to be special. For zaar 6 tour.
Provided by Dienia B.
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop rhubarb into 2.5 cm chunks.
- Put with demerara sugar, ground ginger, and candied ginger; toss.
- Put in baking dish.
- Bake for 20 minutes at 375 degrees Fahrenheit.
- Stir rhubarb; turn over; bake for 15 minutes more until tender.
- When cooked cool completely.
- Tilt pan so juices come out; press with slotted spoon. Take juices out.
- Turn on broiler.
- Beat cream until thickened.
- Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
- Spoon sugar over the cream right to the edges.
- Place under broiler; broil until sugar bubbles and turns golden brown; this will take 8 minutes. Watch this time; she is working with an English stove which I am sure is different.
- Take out and cool.
Nutrition Facts : Calories 517.1, Fat 27.9, SaturatedFat 17.2, Cholesterol 101.9, Sodium 36.9, Carbohydrate 67.6, Fiber 3.6, Sugar 58.5, Protein 3.3
RHUBARB CRèME BRûLéE
Categories Dairy Dessert Bake Vegetarian Spring Rhubarb Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and butter a 13 x 9-inch glass baking dish.
- Make filling:
- Cut enough rhubarb crosswise into 1/4-inch slices to measure 6 cups and arrange in one layer in baking dish. Bake rhubarb, uncovered, in middle of oven, 1 1/4 hours. Transfer hot rhubarb to a bowl and stir in sugar until combined well. Cool filling. Filling may be made 2 days ahead and chilled, covered. Bring filling to room temperature before proceeding.
- Reduce temperature to 325°F.
- Make custard:
- In a bowl whisk together yolks and granulated sugar. In a small heavy saucepan heat cream with gingerroot over moderately high heat until it just comes to a simmer. Add cream mixture to egg mixture in a stream, whisking, and skim off any froth.
- Divide filling among six 3/4-cup flameproof ramekins and divide custard over filling. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in middle of oven until just set but still trembling slightly, about 50 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
- Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil custards under a preheated broiler set 2 to 3 inches from heat) until sugar is evenly melted and deep golden.
STRAWBERRY-RHUBARB CREME BRULEE
Make and share this Strawberry-Rhubarb Creme Brulee recipe from Food.com.
Provided by Chef GreanEyes
Categories Dessert
Time 2h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Arrange the rhubarb in a buttered baking dish and bake uncovered for 45 minutes, stirring occasionally. Add the strawberries and bake for 15 minutes longer. When done, transfer the fruit to a bowl and stir in the 6 tablespoons of granulated sugar. Set aside to cool.
- When the fruit is cool, pre-heat the oven to 325 degrees F.
- In a bowl, whisk the egg yolks and the 1/2 cup of granulated sugar to a ribbon stage. In a small saucepan, add the cream and split the vanilla bean, scrape out the seeds and add the pod and the seeds to the pan. Over moderately high heat, scald the cream and vanilla. In a stream, whisk into the egg yolk. Strain the custard into a pitcher.
- Fill 8 ramekins halfway with the fruit and then cover with the custard. Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the outside of each ramekin. Cover loosely with foil and bake for about 1 hour to 1 hour and 15 minutes or until custard is set. When finished, remove ramekins from the pan and cool on wire racks. Cool in the refrigerator until chilled, about 4 hours.
- Just before service, cover each custard with the raw sugar and, using a torch, caramelize each dessert. If you don't have a torch, you can place them under the broiler. Serve and enjoy.
Nutrition Facts : Calories 328.9, Fat 22.4, SaturatedFat 13, Cholesterol 186.6, Sodium 27.9, Carbohydrate 30.7, Fiber 2.2, Sugar 25.4, Protein 3.6
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