Retigo s.r.o.

Rhubarb crème caramel

Cream caramels are one of the great classic desserts, lightly set custard infused with the slight bitterness of golden caramel sauce. This stylish make-ahead dessert is the perfect way to end a sophisticated dinner party.


For the caramel

160g sugar

unsalted butter, for greasing the ramekins

For the custard

4 free-range eggs

1 tsp vanilla extract

25g caster sugar

600ml full-fat milk

For the rhubarb 

300g rhubarb peeled and cut

50 g sugar


  1. Pre-heat Retigo combi oven on hot air mode to 90°C. Warm the ramekins in the oven, so they are warm when the caramel is poured in.
  2. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan.
  3. Dissolve the sugar slowly, stirring with a wooden spoon over low heat.
  4. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.
  5. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins.
  6. Set aside to cool and become hard. (Do not put it in the fridge because the sugar will absorb moisture and go soft and tacky).
  7. Once hard, butter the sides of the ramekins above the level of the caramel.
  8. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.
  9. Pour the milk into a saucepan, gently heat over low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.
  10. Whisk together until smooth, then pour the mixture into the prepared ramekins.
  11. Stand the ramekins in a full stainless steel GN container and fill them halfway with boiling water from a kettle.
  12. Cook in the oven for about 35 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.
  13. Take the crème caramels out of the oven, remove the ramekins from the tray and set them on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
  14. To serve, loosen the sides of the custard by tipping the ramekin and loosening with a small palette knife around the edges. Place a serving dish on top of the ramekin and turn it upside down. Serve with rhubarb.
  15. To cook the rhubarb, put sugar a bit of water and rhubarb into a saucepan and cook for about 5 minutes.

Bon appetit!