Rhubarb bruleby Rachel Clarke |
| Preperation time: 15 mins Cooking time: 1 hour Serves: 4 |
| Recipe Ingredients |
| 200g trimmed rhubarb, cut into 2 cm long
pieces; 2 tbsp raspberry jam; 2 tbsp granulated sugar; 425ml whipping cream; 1 vanilla pod, cut along length of pod; 6 egg yolks; 150g caster sugar. |
| Recipe Method |
| Put the rhubarb in an ovenproof dish with the
granulated sugar. Cook with a lid on for 20 minutes in a preheated
oven (180c/gas4) until the rhubarb is tender. Stir in the jam and
divide the rhubarb mixture between 4 ramekin dishes. Meanwhile, put the cream in a pan along with the vanilla pod and gently heat until almost simmering. Take off the heat and remove the vanilla pod. In a bowl put the egg yolks and half the caster sugar and whisk. Whisk into the cream. Pour over the rhubarb in each ramekin. Place the ramekins on a roasting tray and fill the tray with enough boiling water to come halfway up the sides of the ramekins. Cook in the oven for 30 minutes until the custard has just set. Remove the dishes from the tray and allow to cool. Sprinkle the remaining caster sugar over the four brules and place them under a hot grill until the sugar melts and caramelises. Chill before serving. |
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