Description
This Rhubarb Crème Brûlée is a beautiful spring twist on the classic French dessert. Silky vanilla custard sits atop a layer of sweet-tart rhubarb compote, all finished with a crisp caramelized sugar crust. It’s fancy enough for dinner parties but simple enough to make ahead at home.
Ingredients
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1 cup chopped fresh rhubarb
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2 tbsp granulated sugar
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1 tbsp water
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1/2 tsp lemon juice
For the Custard:
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2 cups heavy cream
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1/2 vanilla bean (or 2 tsp pure vanilla extract)
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5 large egg yolks
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1/3 cup granulated sugar
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Pinch of salt
For the Topping:
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4 tsp granulated sugar (1 tsp per ramekin)
Instructions
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Make the Rhubarb Layer:
In a small saucepan, combine rhubarb, 2 tbsp sugar, water, and lemon juice. Cook over medium heat for 8–10 minutes until the rhubarb is soft and jammy. Let cool slightly, then divide evenly among 4 ramekins. -
Preheat Oven:
Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish. -
Make the Custard:
In a small saucepan, heat the cream with the vanilla bean (if using) just until steaming (don’t boil). If using extract, add it later.
In a bowl, whisk together egg yolks, 1/3 cup sugar, and salt until smooth. Slowly whisk the warm cream into the yolk mixture. If using vanilla extract, stir it in now. -
Assemble & Bake:
Pour the custard over the rhubarb layer in each ramekin. Fill the baking dish with hot water halfway up the sides of the ramekins.
Bake for 35–40 minutes, or until the custard is just set (slightly jiggly in the center). Remove ramekins from water bath and cool to room temp, then refrigerate for at least 4 hours (or overnight). -
Brûlée the Tops:
Just before serving, sprinkle 1 tsp sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for 1–2 minutes before serving.
Notes
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Don’t have a torch? Broil the tops in the oven for 1–2 minutes, watching closely.
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Can be made up to 2 days ahead—brûlée the tops just before serving.
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Add a dash of orange zest to the rhubarb for a citrusy twist.