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    You are in: Home / Recipes / Rhubarb and Custard Brûlée Recipe
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    Rhubarb and Custard Brûlée

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    ratherbeswimmin''s Note:

    Dad's rhubarb

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thinly 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.
    2. 2
      Use a fork to mix together the egg yolks, remaining sugar, cornstarch, and vanilla in a bowl.
    3. 3
      In another saucepan, add the milk; bring almost to a boil; gradually stir the milk into the yolk mixture, then strain back into the saucepan.
    4. 4
      Bring 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.
    5. 5
      Pour the custard into a bowl, cover with a saucer and leave to cool.
    6. 6
      Arrange 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.
    7. 7
      About 25 minutes before serving, sprinkle the tops of the custards with the powdered sugar (no need to sift) and caramelize with a blowtorch.
    8. 8
      Leave at room temperature until serving.

    Ratings & Reviews:

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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
    34%
    Total Fat 8.2 g
    12%
    Saturated Fat 3.5 g
    17%
    Cholesterol 259.8 mg
    86%
    Sodium 45.6 mg
    1%
    Total Carbohydrate 29.7 g
    9%
    Dietary Fiber 1.3 g
    5%
    Sugars 25.8 g
    103%
    Protein 6.5 g
    13%

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