rhubarb crème brûlée with rhubarb confit
crema brûlée con confit di rabarbaro
TOTAL TIME: 30 minutes plus chilling
MAKES: 4 servings
With its light pink hue, this crème brûlée promises to be different, and it is deliciously so as bites of it reveal that it's studded with cooked rhubarb.
- 1/2 cup water
- 1/2 cup granulated sugar plus more for dusting
- 2 1/2 ounces rhubarb stalks, cut crosswise into 1 1/2-inch pieces (about 3/4 cups)
- 1/2 cup heavy cream
- 3 tablespoons unbleached all-purpose flour
- 2 tablespoons unsalted butter
- 10 1/2 ounces rhubarb stalks, cut in half lengthwise, then cut crosswise into 1-inch lengths
- 3/4 cup plus 2 1/2 tablespoons granulated sugar
- 3/4 cup whole milk
- 1 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
- 8 teaspoons turbinado sugar
- 1 pint vanilla gelato or premium ice cream
- Mint sprigs for garnish
SPECIAL EQUIPMENT: 4 (4-ounce) flameproof ramekins or bowls
FOR CONFIT AND SYRUP: Line a rimmed baking sheet with wire rack.
In a medium saucepan, combine water and sugar; bring mixture to a boil over high heat. Add rhubarb; return mixture to a boil, then remove pan from heat. Let rhubarb stand in syrup 5 minutes. Using a slotted spoon, transfer rhubarb pieces to
a plate. Return pan to medium-high heat; boil syrup until reduced by half, 2 to 3 minutes.
Add rhubarb pieces back to syrup; return mixture to a boil. Remove pan from heat and let rhubarb stand in syrup for 5 minutes. Using slotted spoon, transfer rhubarb to plate.
Return pan to medium-high heat; boil syrup until reduced by one quarter, about 1 minute.
Add rhubarb pieces back to syrup and return mixture to a boil. Remove pan from heat. Using a slotted spoon, transfer rhubarb confit pieces to prepared wire rack. Set aside syrup.
For CREME BRULEE:
In a small bowl, whisk together cream and flour.
In a large skillet, melt butter over medium heat. Add rhubarb and 1/2 cup sugar; cook, stirring frequently, until rhubarb is very soft, about 12 minutes. Set aside cooked rhubarb.
In a medium saucepan, combine milk, vanilla bean and seeds, and 2 1/2 tablespoons sugar. Over medium heat, bring to a low boil, whisking frequently, then whisk in cream mixture; reduce to a simmer and cook, whisking constantly, for 2 minutes. Remove pan from heat. Remove and discard vanilla bean, then add cooked rhubarb and stir to combine. Divide mixture among ramekins; chill in refrigerator until set, about 2 hours.
Heat broiler. Sprinkle 2 teaspoons turbinado sugar over top of each crème brûlée. Place ramekins on a small baking sheet and broil until sugar mostly melts and browns, about 3 minutes. Refrigerate custards uncovered until topping hardens, at least 1 hour and up to 3 hours.
To serve, place about 1/4 cup granulated sugar into a shallow bowl; dredge rhubarb confit pieces in sugar, shaking off excess. Top each crème brûlée with a small scoop of gelato. Garnish with confit and mint.
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