Creme Brulee
Ingredients
- For the crème brulee
- 3 eggs
- 2 egg yolks
- 70 grams sugar
- 1 Vanilla bean
- 500 milliliters milk
- 4 Mini Au Gratin pans (each about 12-14 cm in diameter)
- butter (for ramekins)
- For the rhubarb compote
- 500 grams Rhubarb
- 250 grams Strawberries
- 2 Oranges (juiced)
- 4 Tbsps jam sugar
Preparation steps
For the rhubarb compote: rinse and peel rhubarb, cut into thin slices and place in a pot. Rinse and clean strawberries, cut into quarters and add to rhubarb. Add sugar and orange juice and simmer for 10-15 minutes on medium heat, stirring occasionally. Pour compote into a bowl, sprinkle with almonds and garnish with mint.
For the creme brulee: Beat eggs with egg yolks and 50 grams (approximately 1.7 ounces) of sugar until fluffy. Slit vanilla pod lengthwise and scrape out seeds. Add vanilla seeds into egg mixture. Boil milk with vanilla pod, simmer on low heat for 5-10 minutes and remove from heat. Cool slightly. Remove vanilla pod and slowly add hot milk into egg mixture. Pour creme into buttered ramekins and put into a deep baking tray. Pour as much boiling water as to cover ramekins halfway.
Bake in preheated oven at 160°C (approximately 325°F) for about 50 minutes, remove from oven and let cool. Refrigerate for 1 hour.
Before serving, sprinkle creme with remaining sugar and toast under a broiler for 3-5 minutes on until golden brown, watching carefully. Place rhubarb compote onto creme brulee and garnish with mint. Serve.
