Rhubarb and Rosemary Crème Brûlée

Rhubarb and rosemary are surprising bed fellows in this not-so-classic crème brûlée. Upright, brilliantly hued rhubarb is always the first to arrive to the spring party. Its astringency may be overwhelming, but with some sugar coating and frequent pairing with the indefatigable strawberry, rhubarb’s tartness is successfully tamed. For this dessert, however, I did not want to rely on the dependable strawberry, which would add further sweetness and more liquid to the rhubarb compote. I wanted a subtle background flavor that would tickle the tongue and ground the ethereal creaminess of the custard without approaching the sugar tipping point. I happened to have fresh rosemary sprigs lying on the kitchen counter as the rhubarb simmered on the stove. Their woody aroma mingled with the wafts of steam rising from the compote. It smelled magnificent. I tossed a sprig into the pot of rhubarb and another sprig into the cream to infuse the custard. The results were subtle but notable, producing a crème brûlée that is at once rich and creamy, sweet and tart, earthy and heavenly.

Rhubarb and Rosemary Crème Brûlée
Makes 6

2 cups diced rhubarb, 1/2″ square
2 large rosemary sprigs
1 cup granulated sugar, divided
1 teaspoon finely grated lemon zest
2 cups heavy cream
6 egg yolks

3 tablespoons granulated sugar
3 tablespoons light brown sugar

Combine rhubarb, 1 rosemary sprig,  1/2 cup sugar and lemon zest in a saucepan. Cook over medium heat until the rhubarb is soft but still retains its shape, about 15 minutes. Remove from heat and cool to room temperature. Remove and discard rosemary sprig.
Preheat oven to 350 F. (180 C.) Heat cream in another saucepan over medium heat just until it begins to boil. Remove from heat and add 1 rosemary sprig. Let stand 15 minutes to infuse. Strain cream through a fine meshed sieve into a bowl. Discard solids and rosemary sprig.
Arrange 6 shallow (1/2 cup) ramekins in a baking dish. Divide rhubarb among ramekins.
Whisk egg yolks and 1/2 cup sugar together in a bowl until light. Add cream in a steady stream, whisking gently to avoid making air bubbles. Ladle the cream mixture over the rhubarb into the ramekins.
Pour boiling water into the baking pan half way up the ramekins. Bake in oven until custard is just set but still wobbly, about 40 minutes. Remove from oven. Cool in bain maire for 15 minutes. Transfer ramekins to a rack and cool completely. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
Before serving, mix the granulated and brown sugar together in a small bowl. Sprinkle each ramekin with 1 tablespoon  sugar, or enough to cover. Light a blowtorch and hold the flame 2-3 inches above the custard, slowly moving it back and forth until the sugar melts and turns deep golden brown. (Or place under an oven broiler. Carefully watch to prevent burning.)
Serve garnished with a sprig of rosemary.

If you like this, you might enjoy these recipes:
Strawberry Rhubarb Soup from TasteFood
Rhubarb Trifle with Vanilla Almond Cream from TasteFood
Rhubarb Sorbet from Simply Recipes
Strawberry Rhubarb Jam from The Perfect Pantry
Roasted Rhubarb Clafouti from the Kitchn

17 responses to “Rhubarb and Rosemary Crème Brûlée

  1. This is just phenomenal. I’m trying to branch out with my uses of rosemary as it branches out across my backyard!

  2. What a lovely combo of flavors for creme brulee! This is so darn creative, Lynda. Great job!

  3. What a great combination of flavors, I’ve only made the “traditional” creme brulee, but have tried many different types in restaurants. Never a rhubarb/rosemary, though

    I am sure it tastes wonderful!

  4. I tried a Raspberry Rosemary gelato in Italy. Unusual combo but very tasty. I think rhubarb sounds like another good match.

  5. Amazing – I’m doing the same thing with lemon and rosemary, sort of – I never had thought to use rosemary in desserts…Love the rhubarb combo!

  6. The tart of rhubarb, earthiness of rosemary, and cream. Sounds like a perfect mouth full.

  7. What a delicious sounding combo! I’m a huge fan of creme brulee, so I’m sure I would love this recipe. Gorgeous photos and presentation. :)

  8. Thanks, everyone, for your comments! I hope you try the recipe – Lynda

  9. Yum, always trying to find new ways to use rhubarb. This looks great!

  10. what an incredible idea! I would have never thought of this combination on my own, even though I absolutely love both rhubarb & rosemary… thanks for the inspiration! now I just wish that we had rhubarb; it’s a few weeks away yet in Alaska!

  11. Your photos are always so gorgeous! This creme brulee looks so fabulous. It has the prefect cruncy top layer which we all know is key to this dish!

  12. Now THIS is something very special. What a fabulous concoction of flavors and textures, and completely original. Lovely! – S

  13. What a fascinating combination! I have a huge rosemary bush and I love to mix it into the unexpected. I enjoyed reading your post, your writing is so descriptive I could imagine through your words how great this will taste!

  14. What an interesting pairing! I love it when two foods go well together that you might not typically think would. Love the creativity! Great photos, too.

  15. I love rosemary in everything – savory, sweet, cocktails, you name it – but never thought to pair it with rosemary! And in creme brulee! Phenomenal.

  16. I’m moving home to the States from Italy next week and I have my sister saving me some rhubarb, since I’ve been deprived of it for so long! I’m glad to see you have so many delicious looking rhubarb recipes!! It was nowhere to be found in Rome.

  17. Need to try this out, if rhubarb can be found this late in the year!

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