Preparation time is 10minutes
Cook time is 28minutes
Total time is 38minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 200grams rhubarb, washed and chopped without leaves
- 20grams sugar
- 10grams ginger
- 1teaspoons cornflour
- 1teaspoons lemon juice
- 1 cup double cream
- 75grams caster sugar, 50g for mix, 25g for topping
- 3 medium egg, yolk only
- 1teaspoons vanilla extract
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
5.5grams
Fat
27.0grams
Carbs
65.5grams
Sugars
53.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This sweetly pickled creamy dessert has a smooth, luxurious feel.
Method
Step 1 of 6
Pre-heat the oven to 140°C. In a pot on a medium heat, cook the rhubarb and sugar together with the ginger and lemon juice for 5 minutes.
Step 2 of 6
Take 2 tbs of liquid from the pot and combine with eth cornflour in a bowl and then put back with the rhubarb.
Step 3 of 6
Cook this out for a further 10 minutes while stirring. In a separate pot on a medium heat, cook the cream, caster sugar and vanilla for 3 minutes until the sugar melts.
Step 4 of 6
Remove from heat and incorporate the 3 egg yolks, whisking briskly. Spoon the rhubarb mixture into the centre of brulee dishes then add in the cream mixture.
Step 5 of 6
Place brulee dishes into a baking pan. Add water to the baking pan to just under the rim of the brulee dishes being careful not to overfill.
Step 6 of 6
Cook in the oven for 10 minutes or until the mixture solidifies. Allow to cool on a wire rack. Before serving sprinkle the leftover 25g of sugar on top and grill until the sugar caramelises.
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