Rhubarb Creme Brulee

A little twist on the classic creme brulee recipe

📝 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. 1--- Rhubarb Compote ---
2. 2Place 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.
3. 3--- Creme Brulee - according to Larousse ---
4. 4In the bowl, mix together the sugar, egg yolks and vanilla.
5. 5Add the cream slowly, whisk until all combined and then strain through a sieve to remove any lumps.
6. 6Place 1 tbsp of compote on bottom of ramekin and top with brulee mix.
7. 7Place in a bain marie *see tip* and cook in the oven for 30mins @ 180c or until egg mixture is nearly set *see tip*.
8. 8Remove from oven, allow to cool for 30mins and then place in the fridge to set for minimum 1 hour.
9. 9Sprinkle 1 tsp brown or castor sugar *see tip* and using a blowtorch caramelise the top.