step by step guide to prepare favorite White choc and roasted rhubarb creme brulee

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White choc and roasted rhubarb creme brulee. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White choc and roasted rhubarb creme brulee is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White choc and roasted rhubarb creme brulee is something that I’ve loved my entire life.

Table of Contents


  • 200ml pouring cream
  • 250ml (1 cup) milk
  • 1 teaspoon vanilla extract
  • 100g white chocolate, chopped
  • 5 egg yolks
  • 70g (1/3 cup) caster sugar
  • 1 tablespoon raw caster sugar
  • 3 stems rhubarb
  • 60ml (1/4 cup) water
  • 2 tablespoons caster sugar, extra


  • Step 1
    Preheat oven to 180C. Bring cream, milk and vanilla extract almost to the boil in a saucepan over medium heat. Stir chopped white chocolate into hot cream mixture until it melts.
  • Step 2
    Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl until well combined.
  • Step 3
    Place rhubarb, cut into 3.5cm lengths, in a roasting pan. Top with water and the extra 2 tablespoons caster sugar. Roast for 15 minutes or until just tender. Reduce oven to 150C.
  • Step 4
    Whisk the cream mixture into the egg mixture. Strain into a jug.
  • Step 5
    Divide rhubarb among four 185ml ovenproof ramekins. Pour over custard mixture.
  • Step 6
    Place ramekins in a roasting pan. Add boiling water to reach halfway up sides. Bake for 35 – 40 minutes or until just set.
  • Step 7
    Cool slightly. Cover. Chill for 4 hours or until set. Sprinkle raw sugar over the custards. Use a blowtorch to caramelise.

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