Crème brûlée

Crème brûlée

By
From
The Natural Cook
Makes
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
Poached rhubarb with white wine, orange and cinnamon
see method for extra ingredients

Method

  1. Preheat the oven to 160°C. Whisk 2 eggs with 200 ml whole milk, 200 ml double cream, 75 g rapadura or raw cane sugar and the seeds of a vanilla pod. Put a spoon of poached rhubarb in the bottom of each of four ramekins, then top with the custard mixture. Place them in a deep tray and pour boiling water from the kettle to come two-thirds of the way up the side of the ramekins. Put into the hot oven for 35 minutes, or until just set when wobbled. Remove from the water, allow to cool, then refrigerate for two or three hours.
  2. Make a caramel by heating 100 g raw cane sugar in a dry pan. When it begins to bubble and has melted, carefully pour a little over each ramekin, then allow to set. If you own a blowtorch you could scorch a thin layer of sugar on top instead, but the caramel method is an easier way to get a good crunchy caramel topping without special kit.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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