Rhubarb Creme Brulee ~
~ adapted from Cooking From Above ~
Slice rhubarb– 10 ounces.
In a baking dish, scatter 3 tablespoons sugar over rhubarb slices. Preheat oven to 350 degrees for 10 minutes, then turn down the heat to 275 degrees; bake for 30 minutes.
Pour 1 1/4 cups heavy cream and 1 scant cup whole milk into a saucepan or Dutch oven. Split 1 vanilla bean into the cream and milk; if not, stir in 1 to 1 1/2 teaspoons vanilla after the liquid has reached a gentle boil. Take off the heat.
Beat 8 egg yolks with 5 tablespoons sugar until light and creamy. Whisk hot cream/milk a little at a time into the beaten eggs. Pour directly over baked rhubarb, set the baking dish into a pan of hot water, halfway filled. Bake until set. Chill in the refrigerator, get completely cold before caramelizing right before serving.
When the brûlée is completely chilled and time to serve, dust with raw sugar. Preheat broiler to its highest setting, place on a rack closest to the broiler fire and brown.
I love rhubarb! This sounds so good…
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I hope you guys enjoy it!