Creme Brulee with Rhubarb

Serves 6:

300g / 11oz fresh rhubarb
3tbsp caster sugar
2 vanilla pods
300ml / 11floz double cream
200m / 7floz full fat milk
8 egg yolks
80g / 2.75oz sugar

Preheat the oven to 140C/275F/gas 1. Roughly slice up the rhubarb and 
place it in a pan with the caster sugar and 5tbsp of water. Simmer 
until tender, divide between 6 small serving dishes which your brulee 
will be cooked in, then set aside.

Score the vanilla pods lengthwise and run knife up the pod to remove 
the vanilla seeds. Scrape these into the pan with the pods, cream and 
milk and slowly bring to the boil. Meanwhile, beat together the yolks 
and the sugar in a bowl until light and fluffy.

When the cream and milk ar ejust oiling, remove the vanilla pods and 
add little by little to the egg mixture, whisking continuously. I like 
to remove any bubbles from the mixture before dividing it into the 
serving dishes on top of the rhubarb.

Stand these in an appropriately sized roasting tin filled with water 
half-way up the containers, and bake in the preheated oven for around 
25 inutes until the custard mixture has set but is still slightly 
wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready 
to serve. Sprinkle with sugar and caramelize under a very hot grill or 
using a kitchen blowtorch.


(originally in Jamie Oliver's "The Return of the Naked Chef")


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$Id: rhubarb_creme_brulee.txt,v 1.1 2007-02-06 07:56:49 joel Exp $