Apple Bannana Butter Rhubarb Creme Brulee Recipe

Apple Banana Butter Rhubarb Creme Bralée

RHUBARB AND SYRUP
2 sticks of forced rhubarb
‘50g Akaka Falls Farm Apple Banana butter
200g caster sugar
180g fresh raspberries
‘500ml water

CUSTARD
5 large free-range egg yolks
400m! double cream
125g caster sugar, plus extra for topping
seeds from 1 vanilla pod
440ml rose water

PREPARATION
Start with sauté the rhubarb pes in Akaka banana butter until tender, marinate for 10 minutes away from the heat.

Mix the water, sugar and raspberries boil then reduce heat to simmer. Simmer for five minutes or until the water has reduced by about a quarter then remove from the heat. Put the rhubarb pieces in the syrup and leave to infuse for an hour.

After hour passes take out the rhubarb and let it drain on a kitchen towel.

Make the custaré
‘Over a Bain Marie whisk the egg yolks and caster sugar until fluffy.
Put the cream, rose water and vanilla in a pot and heat but don’t boil.
Remove the pan from the heat and let the cream cool before adding to the whisked egg yolks and sugar. (Don’t add the cream when it’s hot otherwise you’ll end up with scrambled eggs)

Pour the slightly cooled cream over the egg mixture. Add the cream in small amounts at a time, don’t pour it all in at once.
When the egg and cream mixture is well blended, strain it through a sieve into a large jug to Femove any lumps.

Assemble and cook the eréme Bi
Pre-heat the oven to 140°C.
Place the ramekins in a baking tray and put two to three pieces of rhubarb in each ramekin.
Gently pour custard into the ramekins trying not to move the rhubarb. Pour the custard in until it reaches the brim of the ramekin.
Carefully place the baking tray on the middle shelf in the oven then pour hot water into the baking ‘tray until it comes halfway up the sides of the ramekins.
Bake the custards for 40-45 minutes until they’re lightly set. Do the ‘wobble test’ by gently shaking aramekin. If the custard wobbles in the center, then it’s set.
Remove the baking tray from the oven, remove the ramekins and let them cool to room temperature for about twenty minutes. Chill the custards for at least two hours until ready to serve.
To serve:
Sprinkle each ramekin with two teaspoons of caster sugar. Wipe any excess sugar off the brim of each ramekin using a clean cloth or kitchen paper. Use a spray gun to gently spray a small amount of water over the sugar, the excess moisture helps it to caramelize. Wave a cook’s blowtorch over the surface of the sugar until it has caramelized. If you don’t have a blowtorch, you can caramelize the sugar under a pre-heated very hot grill. Just be very careful not, {to burn the sugar or overheat the custard otherwise it will melt. Let the the bralée cool slightly before serving.

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