Photo: Eiliv Sonas Aceron
Crème brûlée with sugared almonds and a rhubarb purée
13 ingredients
30 min + 2 hr
Serves 8
openrecipes
Make crème brûlée extra special by serving it inside egg shells - how fun! Serve with sugared almonds and rhubrab purée for a standout dessert that is bound to impress.
Estimated Nutrition (whole recipe, rough)
408
Calories
16g
Protein
20g
Fat
41g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 large free-range eggs
- 115g/4oz caster sugar
- 2 vanilla pods
- 250ml/9fl oz whole milk
- 750ml/25fl oz double cream
- 55g/2oz demerara sugar
- 1 egg white
- 550g/1lb 4oz whole almonds
- 200g/7oz caster sugar
- ¼ tsp sea salt
- 300g/10½oz rhubarb
- 1 tbsp caster sugar
- 2 blood oranges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes