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
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
- 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.
- First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan.
- Dissolve the sugar slowly, stirring with a wooden spoon over low heat.
- When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.
- Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins.
- 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).
- Once hard, butter the sides of the ramekins above the level of the caramel.
- For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.
- 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.
- Whisk together until smooth, then pour the mixture into the prepared ramekins.
- Stand the ramekins in a full stainless steel GN container and fill them halfway with boiling water from a kettle.
- 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.
- 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.
- 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.
- To cook the rhubarb, put sugar a bit of water and rhubarb into a saucepan and cook for about 5 minutes.