Something sharp and yet so sweet.
Something crisp but oh so smooth and creamy!
I spent the day having a bit of a baking session. Having received my first delivery from The Gorleston Veg Box Company I was delighted to find a bunch of fresh rhubarb included.
I've not had rhubarb crumble from years and my first thought was to make some but then I found a recipe card included for Rhubarb Brulee. Having seen this on the company's facebook page earlier in the week and seeing how delicious it looked, I decided to give it a try.
The ingredients are simple and I only needed to pick up a couple of extras from the supermarket as many were kitchen staples.
75g Castor Sugar
400ml Single Cream
4 Egg Yolks
A few teaspoons of Demerara Sugar
You will also need
A chopping board
4 Ramekins (if you don't have these you could use silicon cases and make mini brulee's)
Firstly preheat the oven at 150C/Gas Mark 2, then you need to chop the rhubarb stalks into 2cm pieces, then toss these in a bowl with 25g of castor sugar.
Then divide the fruit out equally between the four ramekin dishes and set to one side.
Meanwhile heat the single cream in a saucepan over a medium heat until almost boiling, then remove from heat.
Beat the egg yokes with the remaining sugar. Then pour the cream into this and whisk thoroughly.
Pour the mixture over the fruit in the ramekins. Then carefully place these into the roasting pan. Slowly pour boiling water into the pan, being careful not to get any the the ramekins. this will make a Bain-marie to cook the brulee.
Carefully transfer these to the oven and cook for 40 minutes until just set. The brulee will have a jelly like wobble when they have set. Remove from the oven and leave to cool.
When you are ready to serve, sprinkle the Demerara sugar over the top and place under a hot grill until the sugar caramelises, if you have one you can use a cook's blowtorch. Leave for a few minutes to allow the sugar to harden to a crisp.