Strawberry Rhubarb Sour Cream Crème Brûlée
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.
2 cups Strawberry Rhubarb filling (see below)
2 cups heavy cream
1 cup Cabot Sour Cream
3¾ tablespoons granulated sugar, divided
¼ teaspoon lemon zest
8 egg yolks
3 cups rhubarb, chopped
3 cups strawberries, halved
1 cup granulated sugar
¼ cup cornstarch
½ teaspoon salt
2 tablespoons lemon juice
For the Crème Brûlée
For the Strawberry Rhubarb Filling
To make the Crème Brûlée
PREHEAT oven to 320°F.
COOK the heavy cream until simmering and remove from heat.
WHISK together ¾ cup sugar, lemon zest, sour cream and the egg yolks in a medium bowl until well blended and pale yellow.
TEMPER egg and cream mixture to make custard.
FILL 8 ramekins each with ¼ cup rhubarb filling and cool briefly to set, and then add a ½ cup of custard mixture.
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.
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
ADD the rhubarb, strawberries, cornstarch, salt and lemon juice to a heavy-bottomed saucepan.
- COOK over medium heat, stirring until rhubarb is soft.
- Serving Size
- 3/4 cup
- per serving
- 29 grams
- Saturated Fat
- 17 grams
- 165 milligrams
- 80 milligrams
- 36 grams
- 1 grams
- 33 grams
- 5 grams
- 100 milligrams