Rhubarb and Custard Brûlée

"Dad's rhubarb"
 
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Ready In:
50mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.
  • Use a fork to mix together the egg yolks, remaining sugar, cornstarch, and vanilla in a bowl.
  • 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.
  • 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.
  • Pour the custard into a bowl, cover with a saucer and leave to cool.
  • 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.
  • About 25 minutes before serving, sprinkle the tops of the custards with the powdered sugar (no need to sift) and caramelize with a blowtorch.
  • Leave at room temperature until serving.

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