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Toffee crunch berry brulee
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Tangy rhubarb brightens creamy white chocolate creme brulee.
Ingredients:
  • 1 bunch rhubarb, trimmed, cut into 4cm pieces
  • 1 whole star anise
  • 20.00 gm water
  • 430g (2 cups) caster sugar
  • 2 x 125g punnets raspberries
  • 500ml (2 cups) milk
  • 450ml thickened cream
  • 8.80 gm vanilla extract
  • 180g white chocolate, finely chopped
  • 10 egg yolks
  • 80ml (1/3 cup) water, extra
  • Raspberries, extra, to serve
  • Chopped pistachio kernels, to serve
Instructions:
  • Gently mix the rhubarb, star anise, water, and 70g (1/3 cup) sugar in a large saucepan over low heat until the sugar dissolves. Turn up the heat to high and bring to a boil. Let it simmer for 4 minutes until the rhubarb begins to soften. Add the raspberries and simmer for another minute until heated through. Distribute the mixture into six 375ml (1 1/2 cups) ovenproof cups or dishes. Chill in the fridge for 30 minutes before serving.
  • Preheat the oven to 160°C. In a saucepan over medium heat, gently heat the milk, cream, and vanilla until almost boiling. Remove from heat and stir in the chocolate until fully melted.
  • Whisk together the egg yolks and 160g (2/3 cup) of sugar in a heatproof bowl until fully incorporated.
  • Combine hot cream mixture with egg mixture and strain into a jug. Gently pour over the back of a large spoon into the cups. Place in a roasting pan, adding boiling water halfway up the sides of the cups. Bake for 40 minutes until just set. Remove from oven, let cool for 30 minutes, cover with plastic wrap, and refrigerate for 4 hours to set.
  • Combine more water and the rest of the sugar in a saucepan over low heat until the sugar dissolves. Increase the heat and brush down the sides of the pan with a wet pastry brush. Bring to a boil and cook for 8 minutes until golden. Let it sit until bubbles subside. Pour over custards, let it set for 5 minutes, then top with additional raspberries and pistachios.

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