top of page

Rhubarb & Ginger Crème Brulee

Serves 6: Prep 15 mins: Cook 25 mins


400g Fresh Rhubarb, skinned & cut into 3cm pieces

40g Caster Sugar

4 Ball of Stem Ginger in syrup, chopped

2 tsp Corn flour

For the Custard Layer

500ml Double Cream

150g Caster Sugar

1 Vanilla Pod, split lengthways

3 large Eggs

5 tbsp Demerara Sugar


STEP 1/ Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.

STEP 2/ For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.

STEP 3/ Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.

41 views0 comments

Recent Posts

See All


Post: Blog2 Post
bottom of page