If there is one thing that it growing in our garden aplenty, it is Rhubarb! Despite giving away loads to friends and family, we still have plenty to play with. So my dear readers, you are going be force-fed a series of very rhubarb-y recipes. Please bear with me, I'm trying to keep my recipes both easy and interesting enough to keep you coming back! First on the list is a creme brulee. Don't worry yourselves about it being difficult or if you don't have a blow torch. I have a solution to all your little problems... ;)
4 stalks of Rhubarb
400ml single cream
100ml whole milk
4 large free egg yolks
1 vanilla pod
1 tsp vanilla extract
8 tbsp brown sugar, 2 per ramekin
Heat the oven to 180C. Chop the rhubarb stalks into medium sized cubes and place in a baking dish. Add about 3 tablespoons of water and heat in the oven for about 15 minutes till it is soft. Leave it to cool. Divide the the rhubarb between four ramekins and stick them in the fridge to cool.
For the creme brulee:
Whip the egg yolks and caster sugar until light and fluffy. I used a fork to do this but you could use an electric whisk if you choose.
Heat the cream and milk until it is ready to boil and then take off heat. Slowly add this to the egg and sugar mixture and mix well. It will begin to look like a very runny custard. Rinse the saucepan use to heat the cream mixture and re-use it to slowly heat the custard mixture.
The mixture should thicken in about 15 minutes. Keep a close eye and stir continuously to ensure it doesn't split. If it does split, take it off the heat and plunge saucepan into cold water whilst continuing to stir. Do not despair, your custard can be rescued, I know first-hand!
Once your custard is ready, pour equally into the ramekins and leave to cool. I'd recommend quick cooling for an hour in the freezer.
Cheat's Option: Use ready made or instant mix custard if you are in a rush. I promise I won't tell!!
For the browned top:
Once the custard is properly cold, add a couple of tablespoons of brown sugar to the top and even distribute over the surface of the custard. Heat your oven to grill mode and on high heat. Bring you shelf as close to the grill as possible and stick your ramekins in for about 5 minutes. This is enough to give you a beautiful crispy browned shell. Alternatively, use a blow torch.
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