Rhubarb Crème Brûlée

Rhubarb crème brûlée is a sophisticated twist on the classic French dessert, pairing silky vanilla custard with a tangy rhubarb compote and that iconic crisp caramelized sugar top. It’s an elegant dessert that looks and tastes like it came from a fine restaurant, but is surprisingly simple to make at home.

Why You’ll Love This Recipe

This rhubarb crème brûlée is a standout dessert for so many reasons. The tartness of the rhubarb beautifully cuts through the rich, creamy custard, offering a perfect balance of flavor. The contrast between the smooth base and the shattering sugar crust makes each spoonful a delight. It’s ideal for dinner parties or romantic evenings, and the prep can be done in advance, making it as convenient as it is impressive.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Granulated sugar
• Water
• Heavy cream
• Egg yolks
• Vanilla extract or a vanilla bean
• Additional sugar for the brûlée topping

directions

1. Preheat your oven to 300°F (150°C).
2. In a small saucepan, combine the chopped rhubarb, sugar, and water. Simmer over medium heat until the rhubarb softens and breaks down into a compote. Set aside to cool.
3. In a separate saucepan, heat the heavy cream with vanilla extract (or vanilla bean pod) just until it begins to simmer. Remove from heat.
4. In a bowl, whisk the egg yolks with sugar until pale and slightly thickened.
5. Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
6. Place a spoonful of rhubarb compote into the bottom of each ramekin.
7. Gently pour the custard mixture over the rhubarb layer.
8. Place ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
9. Bake for 35–40 minutes or until the custard is just set with a slight jiggle in the center.
10. Remove from the oven, cool to room temperature, then refrigerate for at least 2 hours (or overnight).
11. Before serving, sprinkle an even layer of sugar over each custard and caramelize using a kitchen torch until golden and crisp.
12. Let sit for 1–2 minutes before serving to allow the sugar top to harden.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 40 minutes
Chill time: At least 2 hours
Total time: About 3 hours (including chilling)

Variations

• Use strawberry-rhubarb compote instead of plain rhubarb for a sweeter twist.
• Infuse the cream with orange zest or cardamom for added complexity.
• Substitute coconut milk for a dairy-free version (note: texture will vary).
• Add a dash of rosewater or almond extract to the custard for a subtle floral note.
• Top with fresh berries or edible flowers for a decorative finish.

storage/reheating

Store any unbrûléed crème brûlée covered in the refrigerator for up to 3 days.
Do not caramelize the sugar until just before serving to maintain the crisp top.
Do not freeze, as the custard can separate.
To reheat for serving (if desired), gently warm the custards in a water bath before adding the sugar topping and torching.

FAQs

Can I make rhubarb crème brûlée ahead of time?

Yes, you can prepare the custards up to 3 days ahead and brûlée the tops just before serving.

What’s the best sugar for the brûlée topping?

Use fine granulated or caster sugar for the most even caramelization and crisp texture.

Can I use frozen rhubarb?

Yes, just thaw and drain the rhubarb before making the compote.

What if I don’t have a kitchen torch?

You can use your oven’s broiler, but watch closely to avoid burning the sugar.

Can I skip the rhubarb?

Yes, but the rhubarb adds a nice tart contrast. You could substitute another fruit compote or skip entirely for a classic version.

How do I know when the custard is set?

The custard should have a slight jiggle in the center when done and will firm up as it chills.

Can I use milk instead of cream?

Cream is essential for the luxurious texture. Whole milk can work in a pinch but will result in a lighter custard.

How thick should the sugar topping be?

A thin, even layer—just enough to coat the surface—ensures a crisp crack without being too thick or gritty.

Is rhubarb crème brûlée gluten-free?

Yes, this dessert is naturally gluten-free.

Can I use ramekins of different sizes?

You can, but baking time will vary. Smaller ramekins will set faster than larger ones.

Conclusion

Rhubarb crème brûlée is a sophisticated yet approachable dessert that brings a delightful seasonal twist to a timeless classic. The creamy vanilla custard paired with tangy rhubarb and that irresistible caramelized top makes for an unforgettable finish to any meal. Whether you’re entertaining guests or treating yourself, this dessert is sure to impress.

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