Name: Rhubarb Crème Brûlée
Prep time: 4 h 20 min
Cook time: 40 min
Total time: 5 h
Cuisine: French-American
Ingredients: 1 1/2 cups chopped fresh rhubarb; 3 tbsp granulated sugar; 1 tbsp water; 1/2 tsp vanilla extract (optional); 2 cups heavy cream; 1 tsp vanilla extract or 1 vanilla bean, split and scraped; 5 large egg yolks; 1/3 cup granulated sugar; Pinch of salt; 4–6 tsp granulated sugar (for brûlée topping)

Description

Rhubarb crème brûlée is a beautiful fusion of tangy fruit and creamy vanilla custard, finished with a crisp caramelized sugar crust. The tart rhubarb balances the richness of the custard, making it a fresh and elegant dessert for spring or early summer.

Ingredients

For the rhubarb layer:

1 1/2 cups chopped fresh rhubarb
3 tbsp granulated sugar
1 tbsp water
1/2 tsp vanilla extract (optional)

For the custard:

2 cups heavy cream
1 tsp vanilla extract or 1 vanilla bean, split and scraped
5 large egg yolks
1/3 cup granulated sugar
Pinch of salt

Topping:

4-6 tsp granulated sugar (for brûlée topping)

Cook Mode Prevent your screen from going dark

Instructions

Make the rhubarb compote:
In a small saucepan, combine rhubarb, sugar, and water. Cook over medium heat for 8–10 minutes until the rhubarb is soft and jammy. Stir in vanilla extract, if using. Cool slightly, then divide evenly into 4–6 ramekins.
Make the custard:
Preheat oven to 325°F (160°C).
In a medium saucepan, heat the cream and vanilla over medium heat until just steaming — do not boil.
In a bowl, whisk egg yolks, sugar, and salt until smooth. Slowly pour the warm cream into the yolks, whisking constantly to temper. Strain the mixture through a fine mesh sieve.
Assemble and bake:
Gently pour the custard over the rhubarb layer in each ramekin. Place ramekins in a baking dish and pour in hot water until it reaches halfway up the sides.
Bake for 35–40 minutes, or until custards are just set with a slight jiggle in the center.
Chill and brûlée:
Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Just before serving, sprinkle 1–2 teaspoons of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit 1–2 minutes before serving.

Notes

Make ahead friendly — just brûlée the sugar right before serving.
You can swap the rhubarb layer with strawberries, raspberries, or orange zest for different flavors.
No torch? Use your broiler carefully — watch closely to avoid burning the sugar.