Rhubarb with Cream Caramel
Using sous vide to cook rhubarb leaves the shape of the stem intact and creates a wonderful pink syrup from the juices mixing in the vacuum bag with the sugar. Cream caramels are one of the great...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sousvideshop.com.au.
Ingredients
- 6 Rhubarb stems
- 15gms Castor sugar
- 1 Strip Dried orange zest
- ¼ cup Castor sugar
- 1 tbls Water
- 1 tbls Brandy or rum
- 150 ml Milk
- 150 ml Cream
- 3 Eggs
- 60 gm Sugar
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