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Dessert - Restaurant Recipe - Creme Brulee Recipe

RECIPE (makes 4 portions)

Strawberry Creme Brulee

Here a recipe for a dessert that was always
on our menu due to popular demand

Rhubarb & Strawberry Compote Compote - a stew of sweetened fruit not only used for dessert
1 bunch Rhubarbs
100 gr Sugar
50 mil Water
8 pieces (nice sized) Strawberries

  • Rhubarab; remove all the green and the bottom bits (usually about a couple of inches worth)inch - 1 inch = 2.54 centimeters - but there is no need to be very exact here...
  • Cut into thumb width pieces.thumb with - as wide as your thumb is - mine is quite fat, but this doesn't alter the outcome...
  • Place into a pot
  • Add sugar and water and cover with a lid
  • Over high heat steam for about 2 minutes, stirring once or twice, turn off the heat, and let sit for another 5 minutes. Let cool.
  • Slice strawberries, mix with four to five heaped table spoons of the rhubarb stew. 


Vanilla Bean CUSTARD
250ml Cream
1/2 Vanilla Bean Vanilla bean - the fruit of a vine sourced mostly from Madagascar and more recently Fiji, can be obtained in delicatessen or some well stocked supermarkets. Vanilla beans should be soft to touch and be kept in an airtight container or can be wrapped and frozen for later use
4 Egg Yolks
70 gr Sugar
1 Tablespoon (heaped) Corn Flour Corn flour - also called corn starch - can be substituted with potato starch...

  • Pour cream into a small pot
  • Split vanilla bean long ways, scrape out the seeds, making sure to add both the seeds and the bean to the cream
  • Heat cream & vanilla
  • Whilst cream is warming up, whisk egg yolks, sugar & corn flour until foamy
  • Mix boiling hot cream into egg, then pour the whole mix back into the pot
    Return pot to low heat, keep stirring with a wooden spoon until the custard thickens up - DO NOT BOIL any more, just let it thicken.
  • Once thickened, pour into a container (Takeaway for example) cover with a pierced freezer bag or plastic wrap, so that no skin is formed whilst it's cooling down - Cool down in fridge.

Assembling the dish:

  • Take 4 ramekins (or small coffee cups)Ramekin - a straight walled cup (no handles) sometimes also referred to as soufflĂ© dish
  • Fill in 1/3rd with the fruit compote
  • Top up with the vanilla custard (discard the now cooked-out vanilla beans)
  • sprinkle liberally with sugar until it's totally covered by it - don't be shy!
  • Set your oven on very hot using the grill/broil function or the top element (heat has to be generated only from the top).
  • Place the filled ramekins on a baking tray and let the sugar caramelise.
  • Remove from oven being careful not to touch the melted sugar.

If you have a party and want to serve this dish, you can prepare the entire dish to the stage where you are only left with sprinkling the sugar and caramelising the top. It's no problem to do fill the dishes 1-2 days in advance.

We used to use a gas blow torch, of the type plumbers use, to caramelise the sugar top. If you start to do this recipe a lot, it makes caramelising definitely much easier and quicker...


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