Rhubarb Creme Brulee

🧂 Ingredients

• 3 egg yolks
• 300 ml cream
• 1/2 vanilla bean

  cut in half & seeds removed
• 1/4 cup castor sugar
• 3 rhubarb stalks

  chopped
• 1/2 vanilla bean

  cut in half & seeds removed
• 1/4 cup brown sugar
• 40 ml orange juice
• 40 ml water
• castor or brown sugar

  for bruleeing

Instructions

• 1 Place all the ingredients into a saucepan and cook for 4 mins with the lid on
  and then 4 mins with the lid off. Leave to cool.
• 2 In the bowl, mix together the sugar, egg yolks and vanilla.
• 3 Add the cream slowly, whisk until all combined and then strain through a sieve
  to remove any lumps.
• 4 Place 1 tbsp of compote on bottom of ramekin and top with brulee mix.
• 5 Place in a bain marie *see tip* and cook in the oven for 30mins @ 180c or until
  egg mixture is nearly set *see tip*.
• 6 Remove from oven, allow to cool for 30mins and then place in the fridge to set
  for minimum 1 hour.
• 7 Sprinkle 1 tsp brown or castor sugar *see tip* and using a blowtorch caramelise
  the top.

Nutrition Info