The Pioneer Woman Tasty Kitchen
Profile Photo

Rhubarb and Ginger Creme Brulee

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Creamy creme brulee with a secret ending of tart rhubarb and ginger compote.

Ingredients

  • FOR THE RHUBARB FILLING:
  • ¾ pounds Fresh Rhubarb, Washed And Roughly Cubed
  • 4 Tablespoons Water
  • 2 ounces, weight Fresh Ginger, Sliced
  • 2 Tablespoons Honey
  • FOR THE CUSTARD:
  • 4  Large Egg Yolks
  • 1 pint Heavy Cream
  • ¼ cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 quart Boiled Water For The Water Bath
  • Extra Sugar To Sprinkle On Set Custards, To Caramelize Before Serving

Preparation

Yields 6 four-ounce portions.

Note: Although the instructions say prep time is 15 minutes, this is actual mixing time. Be sure to leave enough time to let the finished dessert set, ideally overnight in the fridge.

For the rhubarb filling:

Place the rhubarb, water, ginger and honey in a small pan. Bring to a simmer and cook until soft and thick, about 20 minutes. Carefully pick out the pieces of ginger and throw away. Scrape into a bowl and let cool. Once cool, divide the rhubarb into 4-ounce ramekins evenly. Set aside.

For the custard:

Preheat the oven to 300ºF. Whisk the egg yolks until well blended and light.

Combine the cream and the sugar in a small pot and heat until barely simmering. Once warm, add 1/4 cup of the cream mixture to the eggs and whisk until blended.

Gradually add the rest of the cream to the egg and whisk until well blended. Add the vanilla and mix through. Strain the mixture through a fine sieve into a measuring cup for easy pouring into the ramekins.

Divide the mixture evenly into the 4-ounce ramekins containing the rhubarb filling. Place the ramekins in a large roasting pan and fill the pan with the hot water until it reaches halfway up the sides of the ramekins; be careful not to get water into the custard ramekins. Bake for about 45 minutes or until no longer jiggly in the center. Remove the ramekins from the water bath and let them cool. Once cool, wrap with plastic wrap and let set in the fridge overnight.

Just before serving, generously sprinkle granulated sugar on top of each creme brulee and caramelize with a blow torch or place under the broiler, moving them around to get them evenly caramelized.

Recipe adapted from The Ginger Snap Girl.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Pistachio Bars
Profile Photo by The House Mouse in Desserts
A salty-sweet treat, perfect for the holidays!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Marshmallow-Stuffed Peanut Butter Chocolate Chip Cookies
Profile Photo by Sarah in Desserts
These cookies are amazing. With browned butter, peanut butter, chocolate and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Caramel Apple Skillet Cookie
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Desserts
When it comes to a perfect Fall dessert, it doesn't get...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Chocolate-Dipped Coconut Meringue
Profile Photo by samantha Kment in Desserts
Light and airy meringues are dipped into a smooth dark chocolate...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 34 Level: Easy


Sweet Potato Paleo Brownies
Profile Photo by Tiffany Kingsley in Desserts
Chocolaty and delicious! Plus, they're gluten- and dairy-free and diabetic friendly....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy