Me and hubby were literally fighting over the last bit of this dessert because it was SO GOOD! There I said it with capital letters. It was velvetty chocolatty (does this word exist?) without being over powered, perfect dessert. If I got no competition I bet I would gobble it all by myself. Having said that I never made creme brulee before because I thought it would be so darn difficult. It turned out not at all! Ah this is why I love love my KBB, the group has challenged it’s member in every aspect of baking we didn’t know we could.
Serves 6 ramekins (I made half recipe which yielded into 4 ramekins)
Ingredients:
– 300g fresh rhubarb (didn’t use this, instead I used 150gr good quality milk chocolate)
– 3 Tbs caster sugar
– 2 vanilla pods
– 300ml double cream
– 200ml full fat milk
– 8 egg yolks
– 80g sugar (reduced until 50gr)
Directions:
– Preheat the oven to 140C/275F/Gas
– Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside. (omitted this but insted melt milk chocolate in a double boiler or microwave will do)
– Score the vanilla pods lengthwise and run the 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 are just boiling, remove the vanilla pods and add little by little to the egg mixture, (add the melted milk chocolate also at this point) whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
– Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.
– Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, (add the melted milk chocolate also at this point) whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
– Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes 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. Lovely.
Source: Book Naked Chef 2 by Jamie Oliver
