For me creme brulee is my ultimate favourite dessert. Many people (including my wife) are on the fence about whether dessert should be all about choc or well, more decadent like a brulee. I say, give me brulee all day, everyday!
I would be lying if I said that the base of this recipe is mine, in fact it’s one that I got from the bible of cookbooks Larousse Gastrominque. I omit the milk that they suggest putting in – makes it a little richer in my book. HOWEVER, what I can lay claim to is the accompanying rhubarb compote – that’s all me! I just love when rhubarb is in season. Such a great and versatile vegetable. What’s that you say? Rhubarb is a vegetable. Come on, AnotherFoodBlogger what are you smoking today? Well, most people consider rhubarb a fruit, probably because you typically see it being used in desserts such as crumble (check mine out here) or in jams, but in fact rhubarb is indeed a vegetable. Who knew? Rhubarb is quite tart and generally requires large quantities of sugar to make it palatable so this is another reason we presume it to be a fruit! Now, back to the task at hand – creme brulee.
For many of you I am sure creme brulee is considered quite daunting to make and there are many ways of doing it but honestly its SO simple. In fact I made 3 this morning in about 45 mins start to finish and about 35 of those I spent feeding and changing my daughter and eating my own brekkie.