Creme Brulee with Rhubarb and Ginger
Vanilla creme brulee is a classic French dessert. This rich and creamy version has a rhubarb and ginger compote on the bottom of the dish and is a great surprise.
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Cooking tools:
- Kitchen torch
- Ramekin
- Baking dish
- Oven
- Refrigerator
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Kettle
Ingredients
- 3/4 pound of fresh rhubarb, washed and roughly cubed
- 4 tablespoons of water
- 2 tablespoons of honey
- 2 Ounces of fresh ginger, sliced thinly
- 1 Pint of heavy cream
- 1/4 Cup of granulated sugar
- 4 Large egg yolks
- 1 teaspoon of vanilla extract
- 1 Quart of boiled water for the water bath
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