Strawberry Rhubarb Crème Brûlée

Crème brûlée? More like crème brû-YAY! Indulge in the sheer delight of this rich, velvety custard beneath a crisp, caramelized sugar crust! Whip up this sweet and tangy masterpiece full of the flavors of early summer - it's easier than you think.

"The MOST AMAZING dessert I have ever tasted!" - Nichole, Gård Woodinville, Manager (& Taste Tester)

We recommend pairing with our 2021 Riesling Ice Wine!

Strawberry Rhubarb Crème Brûlée

Serves: 2

Suggested wine pairing:  2021 Riesling Ice Wine

Recipe by Tanya Miller

INGREDIENTS:

• 1 c Simple Summer Rhubarb Syrup (see recipe at link), reduced to 1/2 c

• 1 c heavy cream

• ¼ c sugar, divided

• 2 egg yolks, plus one egg

• ¼ tsp vanilla extract

• 1 c + 3 Tbsp strawberries, finely chopped

• ~ 2 Tbsp Turbinado sugar

• Pinch of salt

• Optional: Mint for garnish

UNUSUAL TOOLS NEEDED:

Kitchen torch or blow torch

Two crème brûlée dishes

INSTRUCTIONS:

1. Macerate the 3 Tbsp strawberries with ½ tsp sugar, set aside.

2. Make Simple Summer Rhubarb Syrup per instructions.

3. Over medium heat, reduce 1 cup of the syrup down to ½ cup - 7-10 minutes. Pour into a little pitcher or jar and save any remaining syrup for a treat later. 

4. Heat cream, vanilla, 1 Tbsp of the sugar, and salt in the same pan as the rhubarb over medium heat, until it comes to a simmer (you want to capture as much of the rhubarb essence as you can so don’t rinse pan first). Remove from heat and stir in 3 Tbsp of the strawberries, allow to cool a bit.

5. Preheat the oven to 275°F. In a medium bowl, whisk egg yolks, one whole egg, and remaining sugar. Slowly pour a little of the warm cream into the egg yolks while whisking. Continue this process until it is all mixed together. Strain the custard mixture into a pitcher. 

6. Place brûlée dishes on a sheet pan and fill pan with hot water to create a water bath. Pour the strained mixture into the crème brûlée dishes. Carefully place pan into the oven and bake until the crème brûlées are just set, like set jello, about 40-50 minutes (depending on the temperature of the custard going into the oven). Allow to cool to room temperature, then refrigerate for at least 2 hours before serving. 

7. To brûlée the top, dust the entire surface with a thin layer of sugar. Do not leave any exposed custard, as the cream itself will curdle if exposed to heat. Caramelize the sugar with a kitchen (or blow) torch.

8. Top with the rest of the fresh strawberries, and mint if using.

9. Serve and enjoy with a glass of Riesling Ice Wine!