Have a go creating Maggie's rhubarb-filled crème brûlée, complete with a golden, crunchy top.
Serves44
Cook time30 mins30 minutes
Prep time45 mins45 minutes, + 4hrs cooling
+ 4hrs cooling
Ingredients
5 cups rhubarb, trimmed
4 tbs brown sugar
1 tbs orange zest
5 free range egg yolks
1/2 cup caster sugar
1 3/4 cup full fat thickened cream
1 tsp fresh young ginger very finely grated
2 tbs caster sugar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat fan forced oven to 160°C
Step 2
Wash and trim the rhubarb and cut into 4cm lengths.
Step 3
Place on a baking sheet lined with baking paper and sprinkle over the brown sugar and orange zest. Place the rhubarb in a preheated oven and cook until tender (about 30 minutes). Take out of oven and leave to cool to room temperature.
Step 4
To make the custard, place egg yolks and caster sugar in a medium size bowl and whisk together.
Step 5
Heat the cream and finely grated ginger in a small saucepan over a medium heat until it just comes to a simmer. Immediately add the cream mixture to the egg mixture, whisking continuously. Strain into a clean bowl.
Step 6
Divide the cooled rhubarb between two ovenproof ramekins, and divide the custard mix between the ramekins.
Step 7
Carefully place the ramekins into a roasting pan and add enough hot water to reach halfway up sides of ramekins. Loosely cover the pan with foil and bake in the oven for 30 minutes, or until there is only a slight “wobble” left in the custards.
Step 8
Remove the ramekins from the roasting pan to cool. Place in fridge for at least 4 hours.
Step 9
To serve sprinkle with the remaining sugar and caramelise each ramekin with a blow torch, or under a hot grill until sugar is melted and golden brown.
This recipe was created by guest chef Maggie Beer.
Have a go creating Maggie's rhubarb-filled crème brûlée, complete with a golden, crunchy top.
Method
Step 1
Preheat fan forced oven to 160°C
Step 2
Wash and trim the rhubarb and cut into 4cm lengths.
Step 3
Place on a baking sheet lined with baking paper and sprinkle over the brown sugar and orange zest. Place the rhubarb in a preheated oven and cook until tender (about 30 minutes). Take out of oven and leave to cool to room temperature.
Step 4
To make the custard, place egg yolks and caster sugar in a medium size bowl and whisk together.
Step 5
Heat the cream and finely grated ginger in a small saucepan over a medium heat until it just comes to a simmer. Immediately add the cream mixture to the egg mixture, whisking continuously. Strain into a clean bowl.
Step 6
Divide the cooled rhubarb between two ovenproof ramekins, and divide the custard mix between the ramekins.
Step 7
Carefully place the ramekins into a roasting pan and add enough hot water to reach halfway up sides of ramekins. Loosely cover the pan with foil and bake in the oven for 30 minutes, or until there is only a slight “wobble” left in the custards.
Step 8
Remove the ramekins from the roasting pan to cool. Place in fridge for at least 4 hours.
Step 9
To serve sprinkle with the remaining sugar and caramelise each ramekin with a blow torch, or under a hot grill until sugar is melted and golden brown.
This recipe was created by guest chef Maggie Beer.
