INGREDIENTS

INSTRUCTIONS

FOR THE RHUBARB FRUIT BASE
FOR THE CREME BRULEE
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Place the rhubarb in a shallow roasting tin, then sprinkle over the sugar,
zest and juice of 1 lemon. Place in the oven and bake for 30-40 minutes.
Drain of any excess juice and divide between 5 ramekin dishes, then allow
to cool whilst preparing the creme brulee.
Put the cream with the vanilla pod into a pan and heat up to scalding
point, ensuring that the mixture does not boil. Remove the vanilla pod.
Beat the eggs and egg yolks with the caster sugar in a glass bowl then
whisk in the hot cream. Place the bowl over a pan of simmering water on a
gentle heat, stirring constantly until the custard is thick enough to coat
the back of the spoon.
Reduce the oven temperature to 160 C, 325 F, Gas Mark 3.
Pour the custard over the rhubarb mixture and bake for 10 minutes, until a
good skin forms. Refrigerate overnight.
Preheat a grill to a high heat.
Sprinkle the tops of the individual ramekins with the sugar. Place under
the grill and cook until the sugar melts and caramelizes. Allow to cool
then serve.
Converted by MC_Buster.
NOTES : Rhubarb and custard is a lovely combination, which in this case has
been converted into a more up market dessert comprising of roasted rhubarb
compote and creamy custard.Requires overnight chilling.
Converted by MM_Buster v2.0l.

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