Poached rhubarb with crème brulée
By: From: Market Kitchen
On TV Tonight
- 20:00 - Choccywoccydoodah: Starstruck - Things That Go Bump in the Night
- 21:00 - James Martin's United Cakes of America - Salem
- 21:30 - James Martin's United Cakes of America - Virginia
-
Poached rhubarb with crème brulée
- 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
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Similar recipes
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
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
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.
This recipe is classed as intermediate
Avg User rating
3.57 / 5 (7 votes cast)
Rate & comment