500 ml fresh cream
vanilla extract
125 g sugar
6 egg yolks
1 big rhubarb
splash of water
2-3 tbsp sugar
6 tsp sugar for sprinkle over the Crème Brûlées.
Bake rhubarb with sugar & water.Add a bit of rhubarb compote onto the bottom of each 6 ramekins.
Place the pan of cream & vanilla over the medium heat & allow to warm to just under the boiling point.
Oven 140C.
Whisk eggs & sugar until pale.Gradually pour in the warm cream,whisking continually.Once combined,set aside.
Strain mixture into the jug.place 6 ramekins into the roasting tin,fill with cream.Pour enough boil ling water into the tray to reach half way of the ramekins.Bake for 30 min.
Remove Crème Brûlées from oven,cool in room temperature.
Before serving sprinkle 1 tsp sugar over each Crème Brûlée .Caramelize the top under hot grill or with chefs torch.
Serve at room temperature.
vanilla extract
125 g sugar
6 egg yolks
1 big rhubarb
splash of water
2-3 tbsp sugar
6 tsp sugar for sprinkle over the Crème Brûlées.
Bake rhubarb with sugar & water.Add a bit of rhubarb compote onto the bottom of each 6 ramekins.
Place the pan of cream & vanilla over the medium heat & allow to warm to just under the boiling point.
Oven 140C.
Whisk eggs & sugar until pale.Gradually pour in the warm cream,whisking continually.Once combined,set aside.
Strain mixture into the jug.place 6 ramekins into the roasting tin,fill with cream.Pour enough boil ling water into the tray to reach half way of the ramekins.Bake for 30 min.
Remove Crème Brûlées from oven,cool in room temperature.
Before serving sprinkle 1 tsp sugar over each Crème Brûlée .Caramelize the top under hot grill or with chefs torch.
Serve at room temperature.
No comments:
Post a Comment