Buttery Soft Rhubarb Crème Brûlée Bites
Rhubarb crème brûlée bites with creamy custard, tangy fruit, and caramelized topping. Elegant dessert recipe.
Ingredients
- 2 cups heavy cream
- 4 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups rhubarb chopped
- ½ cup granulated sugar for rhubarb
- 1 tablespoon lemon juice
- ¼ cup sugar for topping
Instructions
- Cook rhubarb, sugar, and lemon juice until softened.
- Heat cream until warm.
- Whisk egg yolks, sugar, vanilla, and salt.
- Slowly add warm cream to eggs.
- Strain mixture.
- Add rhubarb to ramekins and pour custard over.
- Bake in water bath at 325°F for 30–35 minutes.
- Chill for 2 hours.
- Sprinkle sugar on top and torch until caramelized.
- Serve.
Notes
Do not boil cream.
Use water bath for smooth texture.
Caramelize topping just before serving.
Use water bath for smooth texture.
Caramelize topping just before serving.