- Serves6
- CourseDessert
- Prepare25 mins
- Cook55 mins
- Total time1 hr 20 mins
- Plusinfusing + cooling + setting
Ingredients
- 745ml double cream
- 1 vanilla pod, split lengthways and seeds scraped out
- 5 medium free range eggs
- 120g caster sugar
- 400g rhubarb, cut into 2cm chunks
- 1 orange (scrubbed), zest and juice (about 60ml)
- 4 tbsp demerara sugar, for sprinkling
Method
Put the cream, vanilla pod and seeds in a saucepan over a medium heat. Bring the cream to just below boiling point, then take off the heat and leave to infuse for 20 minutes. Meanwhile, put the eggs in a bowl, add 35g caster sugar, then use a balloon whisk to beat until fully combined.
Put the infused cream back on the heat and bring back to boiling point. Slowly pour it over the egg mixture, whisking as you go. Pour the mixture back into the pan and set over a low heat. Stirring continually with a spatula, cook for 7-8 minutes until it reaches 88°C on a sugar thermometer and holds its shape. Don’t worry if the custard looks a little lumpy at this stage. Take off the heat and pour through a sieve into a clean bowl, then cover the surface with damp baking parchment to stop a skin from forming.
Put the rhubarb in a pan with the remaining 85g caster sugar, the orange zest and juice. Set over a medium heat and cook for 25-30 minutes, stirring occasionally, until most of the liquid has evaporated and you are left with a thick compote. Pour into a 1-litre ovenproof dish and set aside to cool to room temperature.
Once the custard has cooled to room temperature, use a hand blender to whizz until very smooth. Pour over the cooled rhubarb, loosely cover and chill for 2-4 hours, or until set.
When ready to serve, sprinkle generously with demerara sugar and caramelise using a kitchen blowtorch or under a hot grill. Take the sugar as dark as you dare – it’s the sweet bitterness from the caramel that is key to this dish.
And to drink...
Rosé is traditional with a grand aïoli. This L’Arène des Anges Costières de Nîmes Rosé, France has berry and peach notes, with melon on the finish.
Gabriel Meffre Organic Côtes du Rhône, France is a natural companion for lamb; the tannins and acidity balance the rich and punchy flavours.
If you fancy a dessert wine, No.1 Sauternes Château Suduiraut, France is lusciously honeyed with citrus hints. Dreamy with the crème brûlée.
Please drink responsibly: waitrose.com/alcohol.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,231kJ/ 780kcals |
---|---|
Fat | 67g |
Saturated Fat | 40g |
Carbohydrates | 34g |
Sugars | 33g |
Fibre | 1.3g |
Protein | 8.5g |
Salt | 0.3g |