Poached rhubarb with crème brulée

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By: Stuart Gillies From: Market Kitchen

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This recipe is classed as intermediate

Rating 4.50 / 5 (4 votes)

Prep time:
10 min, plus 4 hrs chilling
Cook time:
45 min
Serves:
4

Stuart Gillies serves silky smooth baked custards with a crisp sugar shell and lemon grass scented rhubarb

Method

1. For the poached rhubarb, put the orange juice, water, sugar, grenadine and lemon grass in a large saucepan and bring to the boil. Simmer for 5 minutes to make a syrup.

2. Add the rhubarb and gently poach for 3-5 minutes until it is just tender. Remove from the heat and allow the rhubarb to cool in its liquid.

3. For the brulée: preheat the oven to 90C/Gas 2.

4. Combine all of the brulée ingredients in a mixing bowl and whisk until smooth. Pour the mixture into 4 ramekins and place on a baking sheet. Bake for 30 minutes or until just set in the middle.

5. Leave the brulées to cool, then refrigerate for at least 4 hours.

6. Before serving, sprinkle the tops of the brulées lightly with demerara sugar, and glaze with a cook's blow torch or under a hot grill. Serve with the poached rhubarb.

Ingredients

For the poached rhubarb

  • 600 ml smooth orange juice
  • 100 ml water
  • 100 g sugar
  • 50 ml grenadine
  • 1 stalks lemongrass, bruised
  • 450 g rhubarb, peeled and cut into short lengths

For the brulée

  • 4 egg yolks
  • 60 g caster sugar
  • 50 ml milk
  • 400 ml double cream
  • 50 ml Baileys or another cream liqueur
  • demerara sugar, for glazing

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Latest Comment

 

Brilliant recipe, great chef. Smile

rubyuk rubyuk  Posted 25 Jan 2011 9:10 PM