Rhubarb Crème Brûlée

This crème brûlée combines the creamy, rich texture of traditional crème brûlée with rhubarb’s tangy, refreshing taste. It’s perfectly balances sweetness and tartness.

Toss chopped rhubarb, sugar, orange juice, zest, salt, and vanilla together to coat.

Add to a roasting pan and roast until tender. The rhubarb becomes beautifully caramalized in the orange juice.

Whisk egg yolks, vanilla, sugar and salt.

Heat cream until simmering, but not boiling.

Stream the hot cream into the egg yolks and whisk continuously to avoid the yolks from scrambling.

Add 4 ramekins to a roasting pan. Spoon rhubarb into the bottom of them, then top with custard. Pour boiled water into the roasting pan until it comes up halfway to the ramekins.

Bake for 30-40 minutes until set, with a slight jiggle to the custard. Chill for at least 4 hours.

Top with sugar and use a cook's blow torch to caramalize it.

Then serve! Find the recipe in the link below.