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White choc and roasted rhubarb creme brulee
White choc and roasted rhubarb creme brulee
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulgent creme brulee with hidden chocolate and tangy rhubarb under a crispy sugar topping.
Ingredients:
  • 200ml pouring cream
  • 250ml (1 cup) milk
  • 100g white chocolate, chopped
  • 5 egg yolks
  • 70g (1/3 cup) caster sugar
  • 20.00 gm raw caster sugar
  • 3 stems rhubarb
  • 60ml (1/4 cup) water
  • 40.00 gm caster sugar, extra
Instructions:
  • Preheat your oven to 180C. In a saucepan over medium heat, gently bring the cream, milk, and vanilla extract almost to a boil. Stir in the chopped white chocolate until fully melted and combined with the cream mixture.
  • Whisk together the egg yolks and caster sugar in a heatproof bowl until thoroughly mixed.
  • In a roasting pan, arrange the rhubarb, cut into 3.5cm lengths. Sprinkle with water and the additional 2 tablespoons of caster sugar. Roast until just tender, for about 15 minutes. Lower the oven temperature to 150C.
  • Gently combine the creamy mixture with the eggs, then pour the mixture through a strainer into a jug.
  • Spoon the rhubarb evenly into four 185ml ovenproof ramekins, then carefully pour in the custard mixture.
  • Place the ramekins in a roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes or until the custard is just set.
  • Allow the custards to cool slightly, cover, and chill for 4 hours or until set. Sprinkle raw sugar over the custards and use a blowtorch to caramelize them.

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