Strawberry Rhubarb Crème Brulee

This is a delightful surprise for B&B dessert.  I have made it with a blueberry compote bottom layer and also a field berry version with raspberries, strawberries and blueberries.  Just follow the same quantities below and watch your sugar, the sweeter the fruit you choose the less sugar you need.  Peaches in season would be great with a little lemon juice and a sprinkle of nutmeg the sky is the limit.

Fruit Layer:

2 cups chopped rhubarb

1 cup quartered hulled and washed strawberries

1/2 cup of sugar…more if it’s too tart

4 tbsp. brown sugar

2 tbsp. water

Custard:

2 cups whipping cream

5 egg yolks

2 large eggs

½ cup granulated sugar

1 tsp. vanilla

¼ cup granulated sugar

In a medium saucepan, combine the fruit ingredients.  Bring to a boil over medium heat then reduce to a simmer and cook for about 10 minutes or until thickend and rhubarb is soft.  Let cool.

In another medium saucepan heat cream to almost a simmer, while cream is heating, in a mixing bowl stir together egg yolks, eggs and ½ cup granulated sugar.  Gradually whisk in hot cream.  Strain this mixture through a fine sieve into a large 8 cup measuring cup, stir in vanilla.

Divide rhubarb evenly between 6 six oz.  ramekins or custard cups.  Carefully spoon or pour custard mixture over rhubarb.

Set ramekins in a large roasting pan and place pan and fill roasting pan with enough hot tap water to come half way up the sides of the ramekins.  Place in preheated 300 ° oven  and bake until set, but still jiggles, approximately 1 hour.  Carefully remove ramekins from roasting pan and set on a tea towel to dry off, then place on a rack to cool to room temperature.  Cover each with plastic wrap and refrigerate at least 6 hours or overnight.

To serve, gently blot any liquid that has formed on the custard surface with a paper towel.  Sprinkle 2 tsp. of granulated sugar evenly over top of each, transfer to cookie sheet and broil as close as possible to the heat source, until sugar melts and caramelizes.  About 2 minutes.  Or use a kitchen blow torch to melt the sugar and brulee the tops.  Let stand a minute or two until the sugar hardens.  These can be refrigerated for up to 1 hour after broiling or melting the sugar topping.

Enjoy !

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