Fresh rhubarb are available in our Orchard market. Pick some up now before the season comes to an end.
Look for plump, firm, and crisp stalks. If the leaves are still attached, they should be fresh-looking and not wilted.
Rhubarb can range in color from pale green to deep red. Opt for the dark red stalks if you can—these are sweeter with a more intense flavor. If there aren’t any available, though, green is perfectly fine.
Basic Crème Brûlée with Rhubarb
- 1 pint (2 cups) heavy whipping cream
- 4 large egg yolks
- 1/4 cup white sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/3 cup finely diced rhubarb
- additional white sugar for tops
Preheat oven to 300°F (149°C). Place 6 ramekins in a 13″ x 9″ baking pan, preferably glass. Divide the rhubarb among the bottom of the ramekins; approximately 1 tablespoon into each. Set water to boil for water bath. Heat cream on medium-high heat just until it starts steaming and small bubbles form at the edges. Separate the yolks from the whites and put them into a medium bowl. Whisk vigorously with first amount of white sugar until they are a lighter yellow in colour and beginning to thicken. This step can be done with a mixer, if you prefer. Very slowly add about 1/2 cup of the cream to the egg yolks, whisking constantly. This is called tempering the eggs so that they won’t curdle. Add the vanilla, salt, and remaining cream and whisk again to combine thoroughly. Pour the egg and cream mixture into each ramekin evenly. Place the pan in the oven and carefully pour the very hot water into the pan to about 2/3 of the way up the sides of the cups. Bake for 40-45 minutes until the custard is set, but with a slight jiggle in the middle when lightly moved. This time will vary depending on your oven and the size of your ramekins. Remove pan from the oven and lift the ramekins out of the hot water (a jar lifter works really well for this step). Cool for an hour on a wire rack, then chill in the fridge for 3 hours. At this point, they can be chilled for at least 3 days or frozen for a longer time. Thaw if frozen before adding the sugar topping.
When ready to serve, sprinkle a scant tablespoon of white sugar evenly on top of each ramekin. Place them 6″ under the broiler element in your oven until browning and bubbly, then remove quickly. Don’t let them get too dark; they will continue to bubble and brown after removal from the oven. If you are lucky enough to own a kitchen torch you can do this step with it, working from the outside in a circular motion. Let them sit for about 3 minutes until the sugar is hardened. Garnish with a fresh strawberry if you wish. Enjoy the crack and the hums of delight as your guests dig in.
NOTE: Try experimenting with your own flavour combinations. For fruit variations, simply put a little of it (3 small blackberries, for instance) into the bottom of the ramekins before pouring in the custard. For tea or chocolate flavours, place 1/2 Tbsp. tea leaves (inside a tea ball) or 1 teabag or 1/4 cup chopped dark chocolate in with the cream as it heats.