蜜芽传媒

Make the most of new season rhubarb, with this lovely brulee. Make it Dairy free by using Coconut Cream instead of Double Cream.

Pre-heat the oven to 200c, 400f, Gas mark 6

For the base you will need

About 300g Fresh rhubarb cut into 1cm slices
Rind and juice of one orange
6 Cardqmom Pods
30g sugar (muscovado or coconut sugar)

Place the rhubarb, orange juice and rind, cardamom pods and sugar into a large shallow dish, cover with foil and roast in a preheated oven for about 20 minutes until just soft. Leave to cool by a window (covered) or place the dish in a shallow tin of ice cold water.

For the Custard you will need

1 pint (570ml) double cream or coconut cream
The Cardamom pods from the roasted rhubarb
6 egg yolks
4 level teaspoons cornflour
2 tablespoons muscovado or coconut sugar

Heat the cream and cardamom pods in a thick based saucepan until just at boiling point. Meanwhile, with a balloon whisk, mix the eggs, cornflour and sugar together. Pour the heated cream onto the eggs and whisk immediately. Return the mixture to the same saucepan and continue to whisk until the custard has thickened. Make sure you get your whisk right into the corners of the pan and keep whisking. To test if it is thick enough, put a spoon into the mixture, pull it out and run your finger along the back of the spoon. If a gap is left where your finger has been, the custard is thick and ready. Put the saucepan into a very shallow tin or bowl of cold water to stop the custard over cooking. Give it another stir and a whisk before you pour it into the dish.

You can use individual ramekins (about 6) or a large shallow dish. Place the cooled rhubarb into your chosen dishes/dish, pour the custardn over the rhubar and leave to set in the fridge for 6 to 12 hours.

For the Sugar Brulee topping you will need

100g demerara sugar

When your custard is set, place the sugar in a heavy based saucepan on a low heat and stand over it while the sugar gently melts and turns to caramel. Do not stir it or shake it about too much, just tilt the pan slightly and let it gently melt.

Take your set custard out of the fridge and pour the sugar over it, return it to the fridge and leave it for about an hour to harden.

Decorate with lemon balm, mint, edible flowers and serve with instructions to crack through the crispy topping to the creamy custard and rhubarb below.

Note: You can make a quicker simpler version using thick greek yoghurt instead of the custard or, to make it vegan you could use a thick coconut yoghurt (there are a few available in most supermarkets now).

To clean your sugared brulee pan, you put it back on the heat with some water until the sugar has all dissolved.

Happy Cooking

Show less