Description
A delightful dessert combining tangy rhubarb with creamy custard and a crispy caramelized topping.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar, divided
- 1 cup heavy cream
- 1 cup milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for topping
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the chopped rhubarb and 1/2 cup of sugar in a saucepan. Cook over medium heat until the rhubarb is soft and syrupy.
- Heat the cream and milk in another saucepan until just warm; do not boil.
- Whisk together the egg yolks, remaining sugar, and vanilla in a bowl until well blended. Gradually add the warm cream mixture to the egg mixture, whisking constantly.
- Strain the mixture to remove any lumps.
- Divide the cooked rhubarb evenly in ramekins and pour the custard mixture on top.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until set.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Sprinkle sugar on top before serving and caramelize with a kitchen torch until golden and crisp.
Notes
Serve chilled, and avoid adding the sugar topping until ready to serve for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg