This Rhubarb Brulee Recipe, a Rhubarb Creme Brulee, makes an amazing homemade rhubarb custard or pudding for dessert.
If you have fresh rhubarb, and are looking for a dessert recipe, you will want to try this recipe.
3 cups diced rhubarb
1/2 cup sugar
1/4 cup water
2 1/2 cups whipping cream (not whipped)
4 egg yolks
4 tbsp. granulated sugar
1 tsp. vanilla extract
In a pan, combine the rhubarb, sugar and water and bring to a boil. Stir often to prevent burning or sticking.
Reduce heat and allow to simmer for 10 minutes, or until rhubarb is tender, remove from heat and set aside.
In top of double boiler, heat the whipping cream until bubbles form around the edge of the pan. Stir often to prevent burning and sticking. Do not allow mixture to boil.
Meanwhile, in a medium size bowl, whisk the egg yolks, and gradually whisk in 2 tbsp. granulated sugar and the vanilla.
Gradually pour the hot whipping cream into the egg mixture, while continuing to whisk.
Pour the egg and cream mixture into the top of the double boiler, and place over boiling water.
Cook, stirring constantly until custard coats the back of a metal spoon, about 10 minutes.
Pour 1/4 cup of cooked rhubarb into each of six custard cups.
Refrigerate remaining rhubarb.
Carefully pour the custard on top of the rhubarb in the cups.
Bake at 325° F for 6 - 8 minutes, just until skin forms on top.
Cool and refrigerate for 4 hours.
About 2 hours prior to serving, sprinkle the remaining 2 tbsp. of sugar over the entire surface of custard.
Place on baking sheet six inches from broiler, and broil for 5 minutes or until the sugar caramelizes (forms hard, dark golden brown topping).
Refrigerate until serving time. Spoon remaining cooked rhubarb on top of each custard and serve.
ENJOY this Rhubarb Crème Brulee!
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