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Brulee: Rhubarb Creme Brulee




Source of Recipe


Internet


List of Ingredients




3 cups diced rhubarb
2 tablespoons unsalted butter
1 cup sugar
1/2 teaspoon cinnamon
4 cups half-and-half
1vanilla bean, split in half lengthwise
1 tablespoon diced candied ginger
1/2 cup sugar
8 egg yolks
1/2 cup sugar, for the tops



Recipe



To prepare the rhubarb: Heat the butter in a large saute pan over high heat until very hot. Add the rhubarb, sugar, and cinnamon, and saute until very tender, about 5 minutes. Divide the rhubarb among eight 8-ounce ramekins. Set aside.

To prepare the custard: Preheat the oven to 325 degrees. In a saucepan over medium heat, combine the half-and-half, vanilla bean, and candied ginger, and bring just to a boil. Remove the pan from the heat; scrape the vanilla bean into the custard, and then discard the bean.

Meanwhile, in a large bowl, whisk together the sugar and egg yolks. When the half-and-half is hot, whisk about 1 cup of it into the egg mixture to temper. Pour the egg mixture into the remaining half-and-half, and whisk until smooth. Using a large spoon, skim the foam from the surface of the custard. Divide the custard among the ramekins, pouring it over the rhubarb.

Place the ramekins in a roasting pan, and fill the pan with enough hot water to reach about halfway up the sides of the ramekins.

Carefully set the pan in the oven and bake until the custard is set, about 50 minutes.

Remove the ramekins from the roasting pan. Let the custards cool for at least 2 hours.

Serves 8