Rhubarb Crème Brûlée

Name: Rhubarb Crème Brûlée
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 1 1/3 cups rhubarb stalks, cut into small cubes (about 200 grams); 4 egg yolks; 2/3 cup granulated sugar (about 130 grams); 3/4 cup heavy cream (about 200 ml); 1 pinch ground four-spice blend; 4 teaspoons light brown sugar

Patiss&Croq @PatissAndCroq

I'm sharing the recipe for one of my favorite desserts, a childhood classic that reminds me I was already baking at age 8. Rhubarb and I have a long love story! How about you—do you like it? I love serving this dessert with a scoop of vanilla ice cream.

Patiss&Croq @PatissAndCroq

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Ingredients

45 min

Serves 4 servings

1 1/3 cupsrhubarb stalks, cut into small cubes (about 200 grams)
4egg yolks
2/3 cupgranulated sugar (about 130 grams)
3/4 cupheavy cream (about 200 ml)
1 pinchground four-spice blend
4 teaspoonslight brown sugar

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Steps

45 min

1

Cook the rhubarb with 1/4 cup sugar (about 50 grams) for 15 minutes.
2

Whisk the egg yolks with the remaining sugar, then add the cream, the rhubarb compote, and the four-spice blend.
3

Divide the mixture among ramekins and bake in a water bath for 30 minutes at 410°F (210°C).
4

Sprinkle with brown sugar and caramelize under the broiler for a few minutes.
5

Serve warm or cold, with or without vanilla ice cream. Enjoy!

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Patiss&Croq @PatissAndCroq

Published in the US on July 13, 2025 14:01

pâtissière amateur, autodidacte et passionnée, vous pouvez me suivre également sur ma page Instagram "Patiss&Croq "Hâte de vous partager mes recettes et de suivre vos commentaires