Try Gaynor Faye's rhubarb and custard crème brûlée
In the series finale of our Emmerdale versus Corrie cook-off, Gaynor Faye aims to leave a lasting impression with a rhubarb and custard crème brûlée...
Gaynor's Rhubarb & Custard Crème Brûlée
Makes: 4
Prep: 15 minutes
Cook: 45 minutes
Ingredients:
For the rhubarb:
4 stems Yorkshire rhubarb, cut into 2cm lengths
1 tbsp caster sugar
Rind and juice of ½ lemon
For the custard:
3 egg yolks
40g caster sugar, plus extra for sprinkling
1tsp vanilla bean paste
200g double cream
Method:
Preheat the oven to 130C/gas ½.
-For the rhubarb: Mix the rhubarb, sugar, lemon rind and juice in a non-metallic pan. Simmer stirring to dissolve the sugar for 8 minutes until the rhubarb is tender. Leave to cool.
- For the custard: Mix the egg yolks and sugar in a mixing bowl jug until the sugar is dissolved. Stir in the vanilla paste and cream trying not to create air bubbles.
- Divide the cooled rhubarb between four small ramekins. Pour the custard over the top until almost to the top of the ramekins. Put the ramekins in a roasting tin and pour in enough just-boiled water to come halfway up the sides of the ramekins.
- Bake for 45 minutes or until the top of the custard is just set and still slightly wobbly. Remove from the oven and leave to cool. Cover with cling film and leave to cool. They can be refrigerated overnight at this stage but best served at room temperature.
- Just before serving sprinkle a generous layer of the remaining caster sugar over each custard and caramelise using a blow torch or place under the hot grill until the sugar bubbles and starts to caramelise. Keep watching to prevent burning. Leave the sugar to harden and cool slightly, then serve immediately with lavender shortbread.
Lavender Shortbread
Makes: Approximately 12 biscuits
Prep: 15 minutes
Cook: 25-30 minutes
Ingredients:
170g plain flour
100g unsalted butter, diced and chilled
60g caster sugar
A pinch of salt
1 ½ tsp dried chopped lavender
1tsp vanilla bean paste
Method:- Preheat the oven to 170C/gas 3. Line a large baking tray with greaseproof paper.
- Blitz together the flour, butter, caster sugar, salt and lavender seeds in a food processor until a dough is formed. Remove from the processor, then roll into a ball. Alternatively rub the ingredients together and squeeze together to form a dough.
- Roll out on a floured surface to about 1cm thick. Use a cutter of your choice or upside-down glass to cut out the shortbread and place the cut shapes spaced out onto the baking tray. Reroll any trimmings.
- Bake for 25-30 minutes, until lightly golden, remove from the oven. Allow to harden before transferring to a cooling rack. Serve with rhubarb & custard Crème Brûlée if liked.
TIP: Rolling the dough between two sheets of baking parchment helps to prevent the dough from sticking. If the dough is very sticky, chill in the fridge wrapped in cling film for 10 minutes.