KBB#21 melayangkan surat cinta yang berisi tantangan membuat creme brulee with rubarb. Bagus... belum pernah coba. Klo puding karamel sih udah tapi kan agak beda ama creme brulee. Untuk mengurangi "sedikit" lemak, aku pake double cream yang light. Emang sih ke-creamy-annya berkurang, tapi ketubuh lebih bersahabat. Tapi sebenarnya ga gitu ngaruh kali karena cuman bikin setengah resep, jadi 3 ramekin dan untungnya si krucils mau custardnya, tapi nggak mau rubarbnya jadi mengurangi porsi yang kumakan:)
Source: Jamie Oliver: The Naked Chef 2
300g fresh rhubarb
3 Tbs caster sugar
2 vanilla pods
300ml double cream
200ml full fat milk
8 egg yolks
Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.
Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.