EARL GREY CREME BRULEE & POACHED RHUBARB
As I’m writing this post I have some RIDICULOUSLY exciting news that I am itching to share with you. I’m a little apprehensive to talk about it just yet as the contracts aren’t signed but I just wanted you to know that I’m dying to tell you inside and something VERY exciting is going to happen this summer so stay tuned!!
I’m sorry, I know that’s really annoying, let’s talk about crème brulée instead.
When I was thinking up this recipe, I thought I would team it with poached rhubarb to add a little tang and all I can say is yaaaasss!
You’ve got to make this recipe!
For the poached rhubarb:
- 120g sugar
- 120ml water
- 1/2 cinnamon stick
- 1/3 vanilla pod
- 2 strips lime peel
For the Earl Grey crème brulée:
- 6 egg yolks
- 80g sugar
- 600ml liquid full fat cream
- 1 vanilla pod
- 4 Earl Grey tea bags
- extra granulated brown sugar for the brulée crust
Start off by cutting the rhubarb stalks into 6-8 cm long strips and place them in a ceramic dish. In a saucepan, bring 120ml water and 120g sugar to a boil with the cinnamon, split vanilla pod and lime peel. Once the sugar has dissolved, pour the syrup over the rhubarb, cover with aluminium foil and cook in the oven at 180°C for 20-25 minutes until the rhubarb is soft (poke it with a knife or a skewer to test).
Place the cream, scraped vanilla pods and tea bags in a medium-sized saucepan on a low heat. Bring to a simmer but don’t let it boil. Make sure the tea bags have infused so you have a good tea colour and smell (about 5 minutes).
Divide the mix out into 6-8 oven-proof dishes.
Leave the crème brulées to cool for a couple of hours.
Cover with a layer of brown sugar (I sort of went overboard on the sugar in these shots) and torch with a small kitchen torch until the sugar has completely melted.
As rhubarb is quite stringy, I found it best to cut the rhubarb up into smaller bite-sized pieces so it’s easier to eat.
I’m sorry for being one of those annoying bloggers who has exciting news but can’t talk about it but I promise this will be worth it!
Thanks for stopping by and have a great day! xS