Strawberry Rhubarb Sour Cream Crème Brûlée

Directions

To make the Crème Brûlée

1. PREHEAT oven to 320°F.

2. COOK the heavy cream until simmering and remove from heat.

3. WHISK together ¾ cup sugar, lemon zest, sour cream and the egg yolks in a medium bowl until well blended and pale yellow.

4. TEMPER egg and cream mixture to make custard.

5. FILL 8 ramekins each with ¼ cup rhubarb filling and cool briefly to set, and then add a ½ cup of custard mixture.

6. BAKE ramekins in a water bath at 320°F just until the crème brûlée is set, but still trembling in the center. Chill until fully cooled.

7. TOP each crème brûlée with a thin layer (about 1 teaspoon) of sugar, clean the edges and torch until light golden brown.

To make the Strawberry Rhubarb filling

1. ADD the rhubarb, strawberries, cornstarch, salt and lemon juice to a heavy-bottomed saucepan.

2. COOK over medium heat, stirring until rhubarb is soft.