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Roasted Rhubarb Crème Brûlée
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This recipe uses egg yolks, whisked with sugar. When gently heated and added to cream, they thicken and set the mixture into a custard. The classic pairing of rhubarb with custard in this brûlée would make a sublime finish to a special meal.
Serves: 4
If the custard is cooked too quickly, it may become lumpy. You can rescue it by whisking vigorously until smooth, then continuing with the recipe.
Typical values per serving:
Energy |
3271.888kJ 782.0kcal |
---|---|
Fat | 68.0g |
Saturated Fat | 40.3g |
Sugars | 39.3g |
Salt | 0.1g |
This recipe was first published in March 2006.
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