Recipe Rhubarb Crème Brûlée

Hidden beneath the brown sugar-crusted custard is the tangy, pink rhubarb purée, a great twist on a classic French dessert.

Serves 6

INGRÉDIENTS

• 2 cups (500 mL) chopped Ontario rhubarb (1 in/2.5 cm)
• 1/3 cup (75 mL) granulated sugar
• 3 tbsp (45 mL) light brown sugar
• 2 tbsp. (25 ml) water

Cream

• 2 cups (500 ml) whipping cream
• 5 Ontario egg yolks
• 2 Ontario eggs
• 1/2 cup (125 ml) granulated sugar
• 1 tsp (5 ml) vanilla
• 1/4 cup (50 ml) light brown sugar

PRÉPARATION

1. In a small saucepan, combine the rhubarb, sugar, brown sugar, and water; bring to a boil.
2. Reduce heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb thickens and softens. Let cool.

Custard

1. In a saucepan, bring the cream to a simmer.
2. In a bowl, combine the egg yolks, eggs, and granulated sugar until smooth; gradually stir in the hot cream.
3. Strain through a fine-mesh sieve into the bowl. Stir in the vanilla.
4. Divide the rhubarb purée evenly among six 175 ml (6 oz) ramekins or custard cups. Gently pour the custard mixture over the rhubarb.
5. Place the ramekins in a large roasting pan and bake. Pour enough hot tap water into the dish to come halfway up the sides.
6. Bake in a 300°F (150°C) oven until the custard is set but still simmers when gently shaken, about
7. 1 hour. Carefully remove the ramekins from the water bath. Cool on a wire rack at room temperature.
8. Tightly cover each ramekin with plastic wrap and refrigerate for at least 6 hours or up to 2 days.

To Serve

1. Gently blot any liquid that has formed on the surface of the custards with paper towels. Sprinkle 2 tsp (10 ml) of brown sugar evenly over each custard.
2. Transfer the cups to a baking sheet. Broil as close as possible to the heat source until
3. the sugar melts and caramelizes, about 2 minutes.
4. Let stand until the sugar hardens. (Desserts can be refrigerated for up to 1 hour after baking.)