Rhubarb and ginger crème brûlée

Rhubarb and ginger crème brûlée

4.7 12 rating

Prep. 15min

Total 7 h 30min

8 portions

Ingredients

piece fresh ginger
2 cm
rhubarb cut into slices (1 cm)
250 g
caster sugar plus extra to sprinkle
100 g
orange zest no white pith
1 tsp
pouring (whipping) cream
600 g
natural vanilla extract
1 tsp
egg yolks
7

Difficulty

easy

Nutrition per 1 portion

Sodium 35.8 mg

Protein 3.8 g

Calories 1483.5 kJ / 354.6 kcal

Fat 31 g

Fiber 0.6 g

Saturated fat 18.4 g

Carbohydrates 16.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Summer Harvest 14 Recipes
Australia and New Zealand

You might also like...

Prawns, wasabi panna cotta and yuzu sauce

3 h 10min

Brandy butter

10min

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter)

15min

Sous vide fillet steak with gin and peppercorn sauce

2 h 20min

Beef cheeks with vanilla carrot purée and thyme glazed carrots

7 h 25min

Caramelised red onion chutney

24 h

Gin and lime pie

3 h 10min

Citrus mascarpone semifreddo with Manjimup walnut & cacao nib dukkah (Russel Blaikie)

13 h

Panna cotta with rhubarb topping (George Calombaris)

25 h 15min

Crème anglaise

15min

Chocolate love cake with Turkish delight jelly

4 h 55min

Mixed berry pavlova stack

5 h 30min