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Rhubarb and Stem Ginger Crème Brûlée

Forced rhubarb and stem ginger custard topped with caramelized sugar and homemade rhubarb crisps for a delicate vegetarian dessert.

BakingVegetarianDessertGingerRhubarb
Estimated Nutrition
Calories
708.4
kcal / serving
4250.4 kcal total
Carbs
65g
per serving
389.8 g total
Fat
47.4g
per serving
284.5 g total
Protein
5.4g
per serving
32.2 g total
Cook Time
70
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
140
g
White Caster Sugar
for poached rhubarb
75
g
Caster Sugar
for rhubarb strips
6
tbsp
Demerara Sugar
for topping
CondimentsSauces
90
ml
Ginger Syrup
reserved from the stem ginger jar
Dairy
400
ml
Double Cream
200
ml
Crème Fraîche
6
piece
Egg Yolk
free-range
Fruits
15
g
Lemon Juice
Vegetables
300
g
Forced Rhubarb
chopped
2
piece
Stem Ginger
balls chopped into 5mm pieces
1
stick
Forced Rhubarb
peeled into thin strips

Method

1
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