Rhubarb Crème Brûlée - Get Cracking
Hidden beneath the brown-sugar-crusted custard is the tart, rosy rhubarb purée, an excellent twist on a French classic dessert.
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 www.getcracking.ca.
Ingredients
- 500 ml Ontario rhubarb, chopped (1 inch/2.5 cm)
- 75 ml granulated sugar
- 45 ml light brown sugar
- 25 ml water
- 500 ml whipping cream
- 5 Ontario egg yolks
- 2 Ontario eggs
- 125 ml granulated sugar
- 5 ml vanilla
- 50 ml light brown sugar
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