Rhubarb and saffron crème brulee recipe

Preparation time: 20 minutes, plus cooling and at least 1 hour chilling

Cooking time: about 35 minutes

 

250 g rhubarb, chopped

juice of 1/2 orange

1/3 cup (80 g) caster sugar, or to taste

1 cup (250 ml) low-fat milk

2 pinches of saffron threads

4 egg yolks

1 whole egg

3 tablespoons thick cream

1/3 cup (75 g) raw sugar

 

1 Preheat the oven to 160°C. Put the rhubarb in a heavy-based saucepan with the orange juice and 1/4 cup (55 g) of the caster sugar. Poach on a moderately low heat for 5–7 minutes, or until the fruit is tender and juicy, but still keeps its shape. Leave to cool.

 

2 In another heavy saucepan, heat the milk with the remaining caster sugar and the saffron until bubbles appear round the edge. Beat together the egg yolks, whole egg and thick cream. Slowly add the hot sweetened saffron milk to the egg mixture, stirring to mix.

 

3 Divide the rhubarb compote among 6 ramekins, or spread over the bottom of a 1 litre shallow baking dish. To ladle the custard mixture over the fruit, place the base of the ladle on top of the fruit and turn it slowly to ease in the custard (if you pour it in, it will mix with the rhubarb and not form two separate layers).

 

4 Place the ramekins or baking dish in a large roasting tin. Pour boiling water into the tin to come about two-thirds up the sides of the dishes. Bake for 25 minutes for the ramekins or 35 minutes for the large dish, or until set.

 

5 Remove from the oven and leave to cool, then chill for at least 1 hour, or until quite cold.

 

6 Preheat the grill to high. Sprinkle the raw sugar on top of the custard (2 teaspoons for each ramekin) and smooth it with your finger so that it forms an even layer. Grill close to the heat for just a moment or two until the sugar melts and bubbles, keeping a close watch on it so that it does not burn. Remove from the heat and allow to cool for a few minutes, or until the sugar has hardened to a crust. Serve.

 

 

Each serving provides 1089 kJ, 260 kcal, 5 g protein, 15 g fat (8 g saturated fat), 27 g carbohydrate (27 g sugars), 1 g fibre