Layers of strawberry rhubarb, creamy custard made with Cabot Sour Cream and the perfect crackle of golden sugar create a sweet and tart summery take on a French classic. But when the flavor is this rich, it’s sure to be a year-round menu hit.
Directions
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PREHEAT oven to 320°F.
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COOK the heavy cream until simmering and remove from heat.
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WHISK together ¾ cup sugar, lemon zest, sour cream and the egg yolks in a medium bowl until well blended and pale yellow.
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TEMPER egg and cream mixture to make custard.
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FILL 8 ramekins each with ¼ cup rhubarb filling and cool briefly to set, and then add a ½ cup of custard mixture.
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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.
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TOP each crème brûlée with a thin layer (about 1 teaspoon) of sugar, clean the edges and torch until light golden brown.
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ADD the rhubarb, strawberries, cornstarch, salt and lemon juice to a heavy-bottomed saucepan.
- COOK over medium heat, stirring until rhubarb is soft.