Rhubarb and Ginger Crème Brûlée From The New Irish Table: Recipes from Ireland’s Top Chefs
Irish cooking - it's incredibly delicious. This month and next, we've got several recipes to share from The New Irish Table: Recipes from Ireland’s Top Chefs. Be sure to read our interview with editor Leslie Conron Carola - and then check back for more great recipes!
Rhubarb and Ginger Crème Brûlée
From The New Irish Table: Recipes from Ireland’s Top Chefs
Edited by Leslie Conron Carola
Recipe by Chef Tim O’Sullivan of Renvyle House in Connemara, Co. Galway
1 ¼ cups/300 ml cream
2/3 cup/150 ml milk
1 vanilla bean (or 2-2 ½ tsp vanilla extract
8 egg yolks
½ cup/100 g superfine sugar
½ cup/50 g diced and cooked rhubarb
1 tsp grated ginger
½ cup/100 g brown sugar
4 sprigs of mint, for garnish
Preheat the oven to 350°F/180°C/Gas Mark 4.
Put cream, milk, and vanilla in a saucepan and bring to a gentle simmer over medium heat.
Whisk the egg yolks and the superfine sugar together in a large bowl.
When the cream/milk mixture is hot, pour through a sieve onto the egg yolk and sugar mixture and stir well. Then add the rhubarb and mix in the grated ginger.
Divide the mixture into 4 ramekins. Fill a shallow roasting pan with water half way up the sides. Place the ramekins in the pan and bake in the preheated oven for approximately 45 minutes. Remove the dishes from the water and place in the refrigerator to chill for 2 to 3 hours.
To serve, take the rhubarb and ginger crème brûlée out of the refrigerator approximately 30 minutes before serving. Sprinkle the brown sugar evenly over the top of the brûlée and caramelize with a culinary torch, or put under the broiler for a few seconds. Garnish with a fresh mint leaf and serve.
Here's Chef Tim O’Sullivan teaching how to cook Connemara lamb:
More recipes from The New Irish Table: Recipes from Ireland’s Top Chefs:
Recipe by Chef Derry Clarke of l’Ecrivain, Co. Dublin
Recipe by Chef Kevin Dundon of Dunbrody House in Arthurstown, Co. Wexford
All photos courtesy and copyright Charlesbridge