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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.
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:
This recipe was first published in March 2006.