Seeing as my posts have been very wordy recently, I thought I’d return to something simple, something that speaks for itself: crème brûlée with ginger rhubarb compote.
I love cracking into the caramelized sugar top, almost as much as I love the creamy rich vanilla brûlée mixed with the gingered, tangy rhubarb. Recipe after the jump.
500ml double cream
1 vanilla pod
100g caster sugar
6 egg yolks
1) Preheat the oven to 150C, 130C fan.
2) Pour the cream into a saucepan, and slice the vanilla pod lengthways, using a teaspoon to scoop out the seeds into the cream. Chop the pod into small pieces and add it in too.
3) Bring the cream to boiling point, and then let the cream simmer gently at a low heat for five minutes.
4) In another bowl, whisk together the egg yolks and the sugar until pale and fluffy.
5) Bring the cream back to boiling. Pour about a third over the egg mixture and whisk so that the eggs can temper, then pour in the rest of the cream whilst whisking. Keep whisking until the mixture has thickened a little – this shows that the eggs have begun to cook slightly.
6) Strain the mixture through a sieve into a large jug, and then pour into the six ramekins – each one should be about two-thirds full.
7) Place the ramekins on a roasting tray, and then half fill the roasting tray with hot water. Place into the centre shelf of the oven.
8) Bake for 40-45 minutes, until they are set but still a bit wobbly in the middle.
9) Take the ramekins out of the water to cool to room temperature.
10) When you’re ready to serve, sprinkle some Demerara sugar or caster sugar over the top and caramelise with a kitchen blowtorch. Let cool for a couple of minutes before serving.
Ginger rhubarb compote
slice fresh ginger
1) Cut up the rhubarb into medium slices. Place into a saucepan. Add in 2 tablespoons of grated ginger. Add a splash of water, but not too much as the rhubarb produces a lot of juice in the process.
2) Simmer over a low heat until the rhubarb begins to break down. If it is drying up a little or catching on the bottom of the pan, add in another splash of water. If you want a smoother compote, keep cooking until the chunks are well broken down, or you can serve a chunkier version once the pieces are soft.
3) Remove from the heat. Serve warm or cold.