Rhubarb Ginger Crème Brûlée Recipes

Steps:

• Preheat the oven to 200°C, gas mark 6. Place the rhubarb in a small roasting tin with 3 tablespoons sugar and toss to coat. Roast for 20 minutes or until the rhubarb is very soft. Divide between 4 x 200ml flameproof ramekins and chill.
• Place 4 tablespoons sugar and the egg yolks in a large mixing bowl and whisk until pale. Place the cream and vanilla seeds in a medium-sized heavy-based saucepan set over a medium heat and warm until the cream begins to bubble around the edges. Slowly pour the warmed cream into the bowl with the egg yolks, whisking until smooth. Pour back into the saucepan, and stir gently over a low heat for 20 minutes, or until the custard is very thick, coats the back of a spoon and holds a trail. Pour into a jug and divide between the 4 ramekins. Refrigerate for 6-12 hours.
• Sprinkle the remaining 2 tablespoons sugar evenly over the surface of the custards. For the best results use a cook's blowtorch, or place under a preheated grill, to brown the sugar evenly until nicely glazed. Allow the sugar to cool and harden for a few minutes, then serve.

Steps:

• Preheat oven to 325°F. Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream into small bowl, pressing on solids in sieve. Whisk yolks and 1 cup sugar in medium bowl to blend. Gradually whisk in warm cream. Divide custard among eight 3/4-cup ramekins or custard cups. Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins.
• Bake custards just until set in center when pan is gently shaken, about 45 minutes. Remove custards from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight.
• Preheat broiler. Place custards on baking sheet. Sprinkle each with 1/2 teaspoon of remaining sugar. Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute. Refrigerate custards until topping is cold and brittle, about 1 hour and up to 2 hours. Garnish custards with strawberries and mint and serve.

Steps:

• Preheat oven to 375°F. and butter a 13 x 9-inch glass baking dish.
• Make filling:
• Cut enough rhubarb crosswise into 1/4-inch slices to measure 6 cups and arrange in one layer in baking dish. Bake rhubarb, uncovered, in middle of oven, 1 1/4 hours. Transfer hot rhubarb to a bowl and stir in sugar until combined well. Cool filling. Filling may be made 2 days ahead and chilled, covered. Bring filling to room temperature before proceeding.
• Reduce temperature to 325°F.
• Make custard:
• In a bowl whisk together yolks and granulated sugar. In a small heavy saucepan heat cream with gingerroot over moderately high heat until it just comes to a simmer. Add cream mixture to egg mixture in a stream, whisking, and skim off any froth.
• Divide filling among six 3/4-cup flameproof ramekins and divide custard over filling. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in middle of oven until just set but still trembling slightly, about 50 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
• Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil custards under a preheated broiler set 2 to 3 inches from heat) until sugar is evenly melted and deep golden.

Steps:

• In a small saucepan, combine rubarb, granulated sugar, brown sugar and water; bring to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until thickened and rhubarb is softened. Let cool.
• Method for Custard:.
• In a saucepan, heat cream to almost simmering (until hot to touch). In a bowl, stir together egg yolks, eggs and granulated sugar just until blended; gradually stir in hot cream.
• Strain through a fine sieve into a heatproof bowl or large measure. Stir in vanilla.
• Divide rhubarb evenly among six ramekins or custard cups. Carefully spoon custard mixture over rhubarb.
• Place ramekins in a large roasting pan, large enough to hold them without touching.
• Pour in enough hot tap water to come halfway up sides of custard cups. Carefully place pan in 300F oven.
• Bake until custard sets, but still quivers when gently shaken, about 1 hour.
• Carefully remove cups from water bath; let cool to room temperature.
• Cover each ramekin tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
• To Serve: Gently blot any liquid that has formed on surface of custards with paper towels.
• Sprinkle 2 teaspoons brown sugar evenly over top of each. Transfer cups to a baking sheet. Broil as close as possible to heat source until sugar melts and caramelizes, about 2 minutes. Let stand until sugar hardens. (Desserts may be refrigerated up to 1 hour after broiling).

Steps:

• Chop rhubarb into 2.5 cm chunks.
• Put with demerara sugar, ground ginger, and candied ginger; toss.
• Put in baking dish.
• Bake for 20 minutes at 375 degrees Fahrenheit.
• Stir rhubarb; turn over; bake for 15 minutes more until tender.
• When cooked cool completely.
• Tilt pan so juices come out; press with slotted spoon. Take juices out.
• Turn on broiler.
• Beat cream until thickened.
• Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
• Spoon sugar over the cream right to the edges.
• Place under broiler; broil until sugar bubbles and turns golden brown; this will take 8 minutes. Watch this time; she is working with an English stove which I am sure is different.
• Take out and cool.