I have been a little out of control lately testing recipes for custards and sweet curds. A bit tired of the lemon and lime variety of curd; I decided, after buying a bunch of gorgeous rhubarb at the markets, to experiment making rhubarb curd. This was absolutely divine, although very pink. After devouring lots of it on toast, pancakes and in tarts, I thought that it would also work beautifully in the bottom of a crème brûlée. Also visually beautiful if you make this in little glass jars or French yoghurt pots as I did.
- 1 bunch rhubarb; about 400g after trimming.
- 4tbsp water
- 1/4 cup sugar
- 4 egg yolks
- 1/3 cup sugar
- 2tbsp lemon juice
- 3tbsp unsalted butter cut into small pieces
Wash rhubarb and cut into 5cm pieces and put into a small saucepan with the water and ¼ cup sugar. Cook with the lid on over a medium heat until the rhubarb falls apart. Purée the rhubarb in a food processor. Set a medium sized saucepan half filled with water over medium heat and put the egg yolks, butter and 1/3 cup sugar into a metal bowl. Place the bowl over the saucepan and whisk until the butter is melted and the egg yolks are starting to thicken. Start adding the rhubarb bit by bit and cook for about 5 – 10 minutes stirring constantly. Add the lemon juice to taste. I like a little bit of sharpness and spoon 2 – 3tbsps into the bottom of little glass pots, then put in the fridge to set before proceeding with the custard for the crème brûlée.
If you choose to put the curd into jars, it will keep for about 4 weeks in the fridge if not eaten within a couple of days!
For the recipe for the crème brûlée, refer to my last post. Just remember, wait until the curd is set before topping with the custard and pop it into the fridge for a few hours before caramelizing and eating.