Rhubarb Burnt Cream
Time: 1 hr
Celebrate Rhubarb with this delicious recipe from Marco Pierre White.
- 400g rhubarb
- 150g caster sugar
- 1 tbsp water
For the burnt cream mix
- 900ml double cream
- 100ml whole milk
- 2 vanilla pods, halved and sliced lengthways
- 9 egg yolks
- 150g caster sugar, plus extra for topping
Preheat the oven to 170C/ gas 3.
Finely slice the rhubarb and then put in an ovenproof dish with sugar and mix together. Add the water and cook in the oven for 20 minutes, until the rhubarb has softened.
Remove from the oven and drain away the liquid. Using a stick blender, turn the sugary cooked rhubarb into a puree. Now put the puree back into the ovenproof dish (the Brulee mix will be poured over it). Reduce the oven temperature to 95C/gas 1/4.
In a separate saucepan combine the cream, milk and vanilla pods and bring to a boil. Meanwhile, in a bowl, whisk together the egg yolks and sugar for a few seconds so they are fully mixed.
Pour the boiling cream-milk mixture over the eggs and continue to whisk so that you don’t end up with scrambled eggs. Remove the vanilla pods and scrape the seeds into the mixture.
Pour the mixture into the ovenproof dish and cook in the oven for 35 minutes.
When cooked, remove the dish from the oven and allow it to cook. Sprinkle half the sugar over the cream and brown the sugar and make it crunchy, preferably with a kitchen blowtorch, or failing that, by putting it under a hot grill.
Leave the caramel topping to cool and then sprinkle over the remaining sugar and repeat the browning process. It should be served immediately.