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- 1Thinly slice rhubarb and place in a saucepan with half the sugar and water; cook gently for 10 minutes until the rhubarb is tender but still bright pink; cover and leave to cool.
- 2Use a fork to mix together the egg yolks, remaining sugar, cornstarch, and vanilla in a bowl.
- 3In another saucepan, add the milk; bring almost to a boil; gradually stir the milk into the yolk mixture, then strain back into the saucepan.
- 4Bring the milk back to an almost boil, then decrease the heat and cook very gently for 3-4 minutes, stirring continuously, until the custard thickly coats the back of the spoon.
- 5Pour the custard into a bowl, cover with a saucer and leave to cool.
- 6Arrange 6 ramekins or custard cups on a tray and fill with alternating spoonfuls of rhubarb and custard; chill in the refrigerator for 3-4 hours.
- 7About 25 minutes before serving, sprinkle the tops of the custards with the powdered sugar (no need to sift) and caramelize with a blowtorch.
- 8Leave at room temperature until serving.
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Nutritional Facts for Rhubarb and Custard Brûlée
Serving Size: 1 (207 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 216.5
- Calories from Fat 73
- Total Fat 8.2 g
- Saturated Fat 3.5 g
- Cholesterol 259.8 mg
- Sodium 45.6 mg
- Total Carbohydrate 29.7 g
- Dietary Fiber 1.3 g
- Sugars 25.8 g
- Protein 6.5 g