Here a recipe for a dessert that was always on
our menu due to popular demand
STRAWBERRY & RHUBARB CREME BRULEE DESSERT
8 pieces Strawberries (nice sized)
1 bunch Rhubarbs
250gr Sugar (Castor is best, but any white sugar will do)
250ml Cream (Pouring/Running Cream)
4 Eggs (Yolks)
1/2 Vanilla Bean or 1 teaspoon Vanilla essence
1 Teaspoon (heaped) Corn Flour
The story behind it:
The creme brulee is a dessert that was always extremely
popular at my restaurant, it was in fact the most ordered dessert of all
desserts we ever ran...
Rhubarbs are basically available all year round but
sometimes, you may have to pre-order it from your local green
It's a versatile recipe, where
the Strawberry & Rhubarb can be replaced with any other fruit or
filling - your imagination is the limit!
We sometimes replaced the
rhubarbs and strawberries with stewed plums, or another tasty way is a
salad of mangoes and passionfruit.
Fruit that's in season usually tastes the best anyway, so without doing much to
it, your success is basically guaranteed.
RECIPE (makes 4 portions)
Rhubarb & Strawberry Compote
1 bunch Rhubarbs
100 gr Sugar
50 mil Water
8 pieces (nice sized)
- Rhubarab; remove all the
green and the bottom bits (usually about a couple of inches worth)
- Cut into thumb width pieces.
- Place into a pot
- Add sugar and water and
cover with a lid
- Over high heat steam for
about 2 minutes, stirring once or twice, turn off the heat, and let
sit for another 5 minutes. Let cool.
- Slice strawberries, mix with
four to five heaped table spoons of the rhubarb stew.
Vanilla Bean CUSTARD
1/2 Vanilla Bean
4 Egg Yolks
70 gr Sugar
1 Teaspoon (heaped) Corn Flour
- -Pour cream into a small
-Split vanilla bean long ways, scrape out the seeds, making sure to add
both the seeds and the bean to the cream
- Heat cream & vanilla
- -Whilst cream is warming up,
whisk egg yolks, sugar & corn flour until foamy
- -Mix boiling hot cream into
egg, then pour the whole mix back into the pot
- Return pot to low heat, keep stirring with a wooden spoon until the
custard thickens up - DO NOT BOIL any more, just let it
- -Once thickened, pour into a
container (Takeaway for example) cover with a pierced freezer bag or
plastic wrap, so that no skin is formed whilst it's cooling down)
- Cool down in fridge.
- Assembling the
- Take 4 ramekins (or small
- Fill in 1/3rd with the fruit
- Top up with the vanilla
custard (discard the now cooked-out vanilla beans)
- sprinkle liberally with
sugar until it's totally covered by it - don't be shy!
Set your oven on very hot using
the grill/broil function or the top element (heat has to be generated
only from the top).
- Place the filled ramekins on
a baking tray and let the sugar caramelise.
- Remove from oven being
careful not to touch the melted sugar.
If you have a party and want to
serve this dish, you can prepare the entire dish to the stage where you
are only left with sprinkling the sugar and caramelising the top. It's no
problem to do fill the dishes 1-2 days in advance.
We used to use a gas blow torch,
of the type plumbers use, to caramelise the sugar top. If you start to do
this recipe a lot, it makes caramelising definitely much easier and
Left over Rhubarb stew/compote: Eat with
French toast or on top of your porridge or breakfast
Kitchen terms /
Creme - a French term loosely translating into 'Custard'
for our purpose
Brulee - a French term loosely
translating into 'burnt' - but don't actually burn this one just browning the
sugar will be what you need here...
Rhubarb - the stem of a plant,
usually red, growing as long as a forearm, with dark green leaves
Compote - a stew of sweetened
inch - 1 inch = 2.54 centimeters - but
there is no need to be very exact here...
thumb with - as wide as your thumb
is - mine is quite fat, but this doesn't alter the outcome...
Corn flour - also called corn
starch - can be substituted with potato starch...
Vanilla bean - the fruit of a
vine sourced mostly from Madagascar and more recently Fiji, can be obtained in
delicatessen or some well stocked supermarkets. Vanilla beans should be soft to
touch and be kept in an airtight container or can be wrapped and frozen for
Vanilla essence - for our purposes you can replace the
vanilla bean with one teaspoon full of essence in the cream instead of the
Ramekin - a straight walled
cup (no handles) sometimes also referred to as soufflé dish
French toast - dip slices of
bread in a mix of sweetened milk/egg mix and fry golden in butter or margarine.
(2 eggs, 200 mil Milk, 50grams Sugar - if you like this one sweeter, mix a
couple of tablespoons of sugar with 1/2 teaspoon of ground cinnamon and
sprinkle over the top... - Sunday breakfast, here we come...)
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