Rhubarb orange crème brûlée

Rhubarb orange crème brûlée
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 250 gr rhubarb
  • 50 gr sugar
  • 500 gr milk
  • 60 gr white sugar
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 1 orange
To finish
  • 4 tbspn sugar
  1. Dice the rhubarb and mix with the sugar. Stew for several minutes on low heat until soft but still holding its shape. Divide the rhubarb over the ramequins.
  2. Preheat the oven to 160°C and grease the ramequins.
  3. Warm the milk with the vanilla flavour without boiling.
  4. Zest the orange. Mix the egg yolks and the sugar and orange zest.
  5. Mix of the heat the warm milk with the eggs and stir until smooth. Pour the milk in the ramequins.
  6. Place the ramekins in an ovenproof dish and fill halfway up with boiling water.
  7. Bake in the oven at 160°C for 30 min or until the crème has just set. Let them cool and refrigerate until completely cold.
To finish
  1. When ready to serve, sprinkle the sugar on top of the crème brulee. Using the blow torch, caramelise the sugar . Alternatively, place under the broiler in the oven.
Stuff to know
Bake the crème until just set. If overcooked it will be rubbery and unpleasant to eat.
The crème needs to be cold before you can sprinkle the sugar on top and caramelise it.
Baking the crème in a water bath allows for a gentle baking process.