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5 minutes

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Strawberry and rhubarb crème brûlée

10 minutes

Strawberry and rhubarb crème brûlée

By Deena Naidoo

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

600 ml fresh cream
1 T vanilla essence
8 egg yolks
3 T caster sugar
6 medium fresh strawberries
3 stalks fresh rhubarb
6 T sugar

Method

To make the rhubarb, reduce two teaspoons of sugar, add the rhubarb and glace.

Put the cream and vanilla essence or pods into a sauce pan and bring to a boiling point, but do not boil.

Beat the eggs and castor sugar together in a bowl, and still beating, pour the flavoured cream over it.

Rinse and dry the pan and pour the custard mixture back in.

Cook over medium heat until the custard thickens about 10 min will be fine.

When the cream thickens enough take out the vanilla pod if you have used it instead of vanilla essence.

In the moulds put your graced rhubarb and cut strawberries then pour in your mixture and chill in the fridge.

Sprinkle with normal sugar and blowtorch

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Honey nougat chocolate sauce

Raspberry and coconut sponge

White chocolate mousse with fresh cherries

Tiered vanilla sponge with butter icing

Madeira cake squares

Coconut chocolate ganache tartlets

Berry tiramisu

Biscuit wreath

Luxurious custard

Easy custard

Christmas panettone layer cake

Strawberry and rhubarb crème brûlée

Strawberry and rhubarb crème brûlée

Ingredients

Method