Rhubarb Creme Caramel

READY IN: 1320hrs




  • Preheat oven to 425°F On a parchment paper-lined baking sheet, roast rhubarb for 20 minutes or until it softens and most of the moisture evaporates; set aside.
  • Reduce oven temperature to 300°F Butter 3/4 cup heatproof custard cups or ramekins; place them in a 13x9 inch baking dish.
  • In a small saucepan over medium-low heat, thoroughly combine 3/4 cup of the sugar with water.
  • Turn heat to medium-high; bring to a boil without stirring, 5-7 minutes or until sugar is completely melted and amber in colour. immediately divide among prepared custard cup, swirling to coat the bottoms. Set aside.
  • In a small saucepan, heat table cream over medium-high heat for 4-5 minutes or until steaming.
  • Alternatively, in a microwave-safe bowl, heat table cream for 1 1/2 to 2 minutes on high power or until steaming.
  • In a separate medium bowl, whisk remaining 1/4 cup sugar, maple syrup, and eggs, gradually whisk in heated table cream. STir in roasted rhubarb.
  • Divide custard among prepared custard cups.
  • Pour enough hot water into baking dish to come halfway up sides of custard cups.
  • Bake for 50-55 minutes or until custard is set in center. Remove custard cups from water; let cool on wire rack for about 30 minutes.
  • Loosely cover with plastic wrap; refrigerate until chilled, about 4 hours or up to 2 days.
  • Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.
  • COKKING TIPS: To prevent burning,as the the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally. Prepare sugared custard cups and roast rhubarb a day in advance. The remaining steps can be done in a mater of minutes.