Rhubarb Crème Brûlée Clara quick dinners

Rhubarb crème brûlée is a stunning twist on the classic French dessert, combining the rich, creamy custard with a sweet-tart rhubarb compote and a crackly caramelized sugar topping. It’s an elegant and impressive dessert that’s perfect for springtime gatherings or whenever you want to indulge in something truly special.

Why You’ll Love This Recipe

This recipe takes the beloved crème brûlée and gives it a fruity upgrade with rhubarb. The tartness of the rhubarb cuts through the richness of the custard, creating a balanced and luxurious dessert. Despite its gourmet presentation, rhubarb crème brûlée is surprisingly simple to make at home—and the contrast of creamy custard and crisp sugar crust never gets old.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the rhubarb compote:

• Fresh rhubarb, chopped
• Granulated sugar
• Lemon juice
• Water

For the custard:

• Heavy cream
• Egg yolks
• Granulated sugar
• Vanilla extract or vanilla bean paste
• Pinch of salt

For the topping:

• Granulated sugar (for caramelizing)

Directions

1. Make the rhubarb compote: In a small saucepan, combine rhubarb, sugar, lemon juice, and a splash of water. Simmer over medium heat until the rhubarb is soft and jammy, about 1015 minutes. Let cool.
2. Preheat oven to 300°F (150°C).
3. Make the custard: In a saucepan, heat the heavy cream until just steaming (not boiling). In a bowl, whisk egg yolks, sugar, salt, and vanilla until smooth.
4. Slowly pour the hot cream into the yolk mixture while whisking constantly to temper the eggs.
5. Assemble: Divide the rhubarb compote between ramekins (about 46). Pour the custard mixture over the compote, filling ramekins nearly to the top.
6. Place ramekins in a baking dish. Pour hot water into the dish to come halfway up the sides of the ramekins.
7. Bake for 3540 minutes, or until the custard is just set but still slightly jiggly in the center.
8. Remove from the water bath and cool to room temperature, then refrigerate for at least 2 hours (preferably overnight).
9. Caramelize: Before serving, sprinkle about 12 teaspoons of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the topping harden for 12 minutes before serving.

Servings and timing

This recipe makes 4 to 6 servings, depending on ramekin size.
Prep time: 20 minutes
Cook time: 40 minutes
Cooling/chill time: 24 hours
Total time: approximately 3 to 5 hours (including chilling)

Variations

• Strawberry Rhubarb Crème Brûlée: Mix in a few chopped strawberries with the rhubarb compote.
• Ginger Rhubarb: Add a touch of grated fresh ginger to the compote for a spicy kick.
• Citrus Twist: Add orange zest to the custard or compote for a bright flavor contrast.
• Lavender Rhubarb: Infuse the cream with dried culinary lavender before mixing with the egg yolks.
• Brown Sugar Topping: Use brown sugar instead of white for a deeper caramel flavor.

storage/reheating

Store assembled and baked (but not caramelized) crème brûlée in the refrigerator for up to 3 days. Cover tightly with plastic wrap. Only add and torch the sugar topping just before serving for best texture. Do not freeze. Reheating is not recommended—this dessert is best served cold with the warm, freshly caramelized top.

FAQs

Can I make rhubarb crème brûlée ahead of time?

Yes! Prepare and chill the custards a day or two in advance. Add and torch the sugar topping right before serving.

Do I need a kitchen torch?

It’s ideal for the best caramelized top. If you don’t have one, you can broil the sugar under a very hot oven broiler for a few minutes—but watch closely.

Can I use frozen rhubarb?

Yes, thaw it first and drain excess liquid before cooking down into compote.

What’s the texture supposed to be like?

The custard should be silky, smooth, and just set—not firm or rubbery. The top should be thin and glass-like.

Can I skip the rhubarb?

Sure—you’ll have a traditional crème brûlée. Or try subbing another fruit compote, like berries or stone fruit.

Why is my custard curdled?

Overheating or overbaking can cause curdling. Bake at a low temp and remove when the centers still jiggle slightly.

What can I serve with it?

Fresh berries, mint, or a dollop of whipped cream make nice accompaniments.

Can I use milk instead of cream?

Whole milk can be used, but the custard won’t be as rich or silky. Half-and-half is a better compromise.

Is this gluten-free?

Yes, this recipe is naturally gluten-free.

How thick should the sugar layer be?

Just enough to evenly cover the surface—about 1 to 2 teaspoons per ramekin.

Conclusion

Rhubarb crème brûlée is a deliciously elegant dessert that combines the creamy sophistication of classic French custard with the bright, tangy charm of rhubarb. With its silky texture, crisp caramel topping, and pop of fruity flavor, it’s a crowd-pleaser that’s sure to impress at any table.

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