Creme brulee, rhubarb compote
A little twist on the classic creme brulee. The addiiton of this delicious and tart rhubarb compote adds a whole different dimension to the creme brulee
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Cooking tools:
- Kitchen torch
- Ramekin
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Baking dish
- Cutting board
- Chef's knife
- Kitchen towel
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 3 egg yolks
- 300 ml cream
- 1/2 vanilla bean (cut in half & seeds removed)
- 1/4 cup castor sugar
- 3 rhubarb stalks (chopped)
- 1/4 cup brown sugar
- 40 ml orange juice
- 40 ml water
- castor or brown sugar (for bruleeing)
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