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 cup plus 2/3 cup granulated sugar
2 (2-inch) rosemary sprigs
1 teaspoon finely grated lemon zest
2 cups heavy cream
6 egg yolks
1/4 teaspoon vanilla extract
Topping:
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1. Combine the rhubarb, the 1/2 cup sugar, one rosemary sprig, and the 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. Discard the rosemary sprig.
2. Arrange 6 shallow (1/2 cup) ramekins in a baking dish. Divide rhubarb among ramekins.
3. Preheat the oven to 350 F (180 C).
4. Heat the cream and the remaining rosemary sprig in a large saucepan over medium heat just until it begins to boil. While the cream is heating, whisk the egg yolks and the 2/3 cup sugar in a heat-proof bowl until light. When the cream is ready, remove the rosemary sprig from the cream and then slowly pour the cream into the egg mixture, gently whisking constantly to prevent the eggs from curdling.
5. Return the custard to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the spoon. Ladle the cream mixture over the rhubarb in the ramekins.
6. Pour boiling water into the baking pan half way up the ramekins to make a bain marie. Transfer to the oven and bake until the custard is just set but still wobbly, about 30 minutes. Remove from oven and cool in the water for 15 minutes, then transfer the ramekins to a rack and cool completely. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
7. 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 to 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.)
This is just phenomenal. I’m trying to branch out with my uses of rosemary as it branches out across my backyard!
What a lovely combo of flavors for creme brulee! This is so darn creative, Lynda. Great job!
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!
I tried a Raspberry Rosemary gelato in Italy. Unusual combo but very tasty. I think rhubarb sounds like another good match.
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!
The tart of rhubarb, earthiness of rosemary, and cream. Sounds like a perfect mouth full.
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. 🙂
Thanks, everyone, for your comments! I hope you try the recipe – Lynda
Yum, always trying to find new ways to use rhubarb. This looks great!
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!
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!
Now THIS is something very special. What a fabulous concoction of flavors and textures, and completely original. Lovely! – S
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!
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.
I love rosemary in everything – savory, sweet, cocktails, you name it – but never thought to pair it with rosemary! And in creme brulee! Phenomenal.
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.
Need to try this out, if rhubarb can be found this late in the year!