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Creamy creme brulee with a secret ending of tart rhubarb and ginger compote.
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.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!