Photo: Sara Cervera
Delias Rhubarb creme brulee
5 ingredients
Serves 4
openrecipes
This recipe uses egg yolks, whisked with sugar. When gently heated and added to cream, they thicken and set the mixture into a custard. The classic pairing of rhubarb with custard in this bulee would make a sublime finish to a special meal.
Estimated Nutrition (whole recipe, rough)
190
Calories
7g
Protein
11g
Fat
14g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
| Seed | 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
- 400g rhubarb, trimmed and cut into 1cm pieces
- 9 tbsp golden caster sugar
- 4 medium egg yolks
- 450ml double cream
- 1 vanilla pod, seeds scraped and reserved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes