Pink Lady® apple and rhubarb creme brulee
A traditional dish par excellence ! You will love this variant and the contrast of flavors.
- 1 Pink Lady® apple
- 1 vanilla pod
- 5 egg yolks
- 10 g butter
- 50 cl crème fraîche
- 125 g caster sugar
- 1 stalk of rhubarb
- Peel and core the apple. Peel the rhubarb and cut the fruit into small cubes. Fry in a frying pan with the butter and 25 g of sugar. When the fruit is golden, arrange it in 4 ramekins.
- Preheat the oven to 200°C. Place the cream with the split vanilla pod in a saucepan and heat without boiling. Let infuse for 10 min. Meanwhile, whip the egg yolks in a bowl with 3 tablespoons sugar, until the mixture whitens. Remove the vanilla pod and pour the hot cream onto the whipped egg yolks. Mix well and then pour the mixture onto the fruit in the ramekins. Place the ramekins in a cold double boiler and put in a hot oven. Let cook 15 to 20 minutes, until a skin forms on the surface of the cream.
Pink Lady® top tip
Chill in the refrigerator for at least 4 hours. Sprinkle 1 tablespoon of sugar over each ramekin and place under the broiler. Let the sugar caramelise but not burn. Serve.
Find inspiration with other recipes
- Main dishes