Rhubarb & rosemary crème brûlées
A batch of rosemary sugar is perfect for dusting desserts or using on the rims of cocktail glasses. For a celebratory touch, you could flambé the top of the brûlées with a high-proof alcohol before cracking into the crunchy top.
- Prepare25 mins
- Cook1 hr 10 mins
- Total time1 hr 35 mins
- Pluscooling + chilling
- 450ml organic double cream
- 50ml whole milk
- 1 tsp vanilla bean paste
- 5 organic large egg yolks (freeze the whites for cocktails or meringues)
- 275g organic golden granulated sugar
- 1/2 x 25g pack rosemary, leaves picked
- 250g forced rhubarb
Put the cream and milk in a pan with the vanilla bean paste and set aside to infuse while you continue making the custard.
Preheat the oven to 160ºC, gas mark 3. Whisk the egg yolks with 100g sugar for 2-3 minutes until pale and thickened. Put the cream and vanilla over a medium heat until steaming, then gradually pour through a sieve over the egg yolks, stirring constantly. Pour into 4 heatproof ramekins and put in a roasting tin. Pour just-boiled water into the tin until it comes about halfway up the sides of the ramekins. Put in the oven and cook for 50 minutes-1 hour until set with a slight wobble. Carefully remove from the tin and allow to cool, then chill until ready to eat (overnight if possible).
Meanwhile, in a food processor, whizz together the rosemary and remaining 175g sugar. Cut the rhubarb into 4cm batons. Coat in 2 tbsp of the rosemary sugar and leave to stand for 20 minutes, then put in a pan with 1 tbsp water and cook over a low heat until just soft (10-15 minutes). Cover and set aside to cool.
When ready to eat, preheat the grill to high. Sprinkle a thin layer of rosemary sugar over the tops of the custards (about 1 tbsp per ramekin) and put under the grill for a few seconds until the sugar has melted and caramelised (you can also use a kitchen blowtorch if you have one). Serve straightaway with the rhubarb alongside.
Typical values per serving when made using specific products in recipe