ginger créme brûlée with roasted rhubarb
“I love a creme caramel as well as a créme brûlée, the latter close-to burned on top with a grill or blow torch. Sprinkle the sugar very lightly, it makes a big difference not having too much sugar to burn though, so it’s not grainy. If you don’t have rhubarb on hand you can just omit that part of the recipe. I love the ginger punch against the creaminess.”
ginger créme brûlée with roasted rhubarb
makes 4 x 250 ml (9 fl oz/1 cup) brûlées | prep time 20 mins | cook time 1 hr 50 mins
Start this recipe 1 day before
650 ml (22½ fl oz) thin (pouring) cream
200 ml (7 fl oz) milk
1 tablespoon ground ginger
1 vanilla bean, seeds scraped
13 free-range egg yolks
110 g (3¾ oz/½ cup) caster (superfine) sugar
demerara sugar, for dusting
ROASTED RHUBARB
450 g (1 lb/1 bunch) rhubarb, leaves removed, stalks chopped
200 g (7 oz) caster (superfine) sugar
juice of 1 orange
1 vanilla bean, halved lengthways, seeds scraped
125 g (4½ oz/1 cup) raspberries
Preheat the oven to 110°C (225°F). Put four 250 ml (9 fl oz/1 cup) ceramic ramekins in a deep-sided baking tin so they are not touching.
Combine the cream, milk, ginger and vanilla seeds in a medium heavy-based saucepan over a medium heat. Bring to the boil, then remove from heat and set aside to infuse and cool for 10 minutes.
In a mixing bowl, whisk together the egg yolks and sugar. Pour the cooled cream mixture into the egg mixture. Whisk gently to combine, then strain through a fine sieve into a jug. Pour the custard into the ramekins and pour enough boiling water into the roasting tin to come halfway up the sides of the ramekins.
Bake for 1 hour 45 minutes, or until custard is just set but still wobbly in the middle. Remove ramekins from roasting tin and refrigerate until cold, or overnight if possible.
For the roasted rhubarb, preheat oven to 200°C (400°F).
Toss the rhubarb in a bowl with the sugar, orange juice and vanilla seeds to coat well. Transfer to a roasting tin that will fit the rhubarb in one layer. Roast for 8–10 minutes, or until the rhubarb is tender, then transfer to a bowl. Toss gently with the raspberries and set aside to cool.
To serve, sprinkle the custards evenly with demerara sugar. Use a kitchen blowtorch and an even circular motion to ‘brûler’ (burn) the tops, to form a shiny glaze, which will harden as it cools. Alternatively, put the ramekins on a baking tray and grill (broil) on the highest setting, watching at all times to make sure the tops don’t burn.
Serve with roasted rhubarb.
This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.