Strawberry Rhubarb Creme Brulee

Strawberry Rhubarb Creme Brulee

Global Disclosure Statement add here
Creme brulee is one of my all time favorite indulgences. Take a spoonful and close your eyes to concentrate on all its glory; the seductive qualities of vanilla (an adored aphrodisiac), its soft creamy texture interrupted by delicate shards of caramelized sugar. As if that isn’t enough to put your senses in a tailspin…try adding a dollop of homemade strawberry-rhubarb compote and you’ll be taken to another
level.

Strawberry Rhubarb Creme Brulee
Serves: 6 depending on the size of your ramekins / Use six 7-8 oz ramekins

Fruit Compote:

  • 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

Custard:

  • 2 cups whipping cream
  • 5 egg yolks
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1/4 cup sugar in the raw

Directions
Compote:

  1. Combined the chopped rhubarb, strawberries, both sugars–white and brown, and a teaspoon of water.
  2. 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.

Custard:

  1. In a nonreactive pan, pour the cream and heat up over low heat until steaming. Do not let this boil.
  2. In a bowl, stir together the egg yolks, eggs and granulated sugar, just until blended
  3. Slowly stir the egg/sugar mixture into the hot cream, gently blending this together
  4. Strain the custard through a fine sieve into bowl
  5. Blend in the vanilla, and set aside

Prepping:

  1. 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.
  2. Spoon the custard over the strawberry rhubarb mixture.
  3. Place the ramekins into a tall-sided roasting pan. Fill the pan with water about 1/2 way up the side of the ramekins.
  4. Place in the oven at 325 F degrees for about 30-35 minutes
  5. Carefully remove cups from water bath and let cool.
  6. Cover each ramekin tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.

Fire it Up! 

  1. Place the ramekins on a cookie sheet (to protect your counter)
  2. Sprinkle 2 teaspoons Sugar in the Raw evenly over each ramekin.
  3. Using a blow torch, heat the sugar with the flame until it begins to brown.
  4. Stop when it reaches a golden color.Serve immediately