Recipe Rhubarb Caramel Crème

Roasting rhubarb softens it, which lessens its tartness and removes enough moisture to allow the rhubarb pieces to float in the crème. A splash of maple syrup further enhances the spring flavors we've been waiting for all winter.

Prep: 40 min
Cook: 1 hr 20 - 1 hr 25
Chill: 4 hr

INGRÉDIENTS

• 3 1/2 cups (875 ml) sliced fresh rhubarb (about 1/2 inch/2 cm thick)
• 1 cup (250 ml) sugar
• 1 tsp. tbsp (15 ml) water
• 1 1/2 cups (375 ml) 18% cream or 15% cream
• 3 tbsp (45 ml) maple syrup
• 4 eggs
• 1/3 cup (80 ml) 35% whipped cream

PRÉPARATION

1. Preheat oven to 425°F (220°C). On a baking sheet lined with parchment paper, roast the rhubarb for 20 minutes or until softened and most of the liquid has evaporated; set aside.
2. Reduce oven temperature to 300°F (150°C). Butter six 3/4-cup (180 ml) ramekins and place them in a 13 x 9-inch (33 x 23 cm) baking dish.
3. In a small saucepan over medium-low heat, mix 3/4 cup (180 ml) of the sugar with the water. Increase heat to medium-high; bring to a boil without stirring, 5 to 7 minutes, or until the sugar is completely melted and amber in color. Immediately divide among the prepared ramekins, gently swirling them in a circular motion to thoroughly coat the bottom. Set aside (see cooking instructions).
4. In a small saucepan, heat the 18% heavy cream over medium-high heat for 4 to 5 minutes, or until steaming. Or, microwave in a microwave-safe dish for 1 1/2 to 2 minutes on high (100% power), or until steaming.
5. In a bowl, whisk together the remaining 1/4 cup (60 ml) sugar, maple syrup, and eggs; gradually whisk in the hot 18% heavy cream. Stir in the roasted rhubarb.
6. Pour the cream mixture into the ramekins. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 50 to 55 minutes, or until the center is set.
7. Remove the ramekins from the water; let cool on a wire rack, about 30 minutes. Cover loosely with plastic wrap; refrigerate for about 4 hours, or up to 2 days. Run a knife around the edges of the ramekins to loosen the caramelized cream; invert onto serving plates. Top each serving with about 1 tablespoon (15 ml) of whipped cream.

Tips

• To prevent the sugar from burning during caramelization, brush the insides of the pan with a damp pastry brush and gently swirl the pan in a circular motion occasionally.
• Prepare the ramekins with the sugar mixture and roast the rhubarb a day (24 hours) in advance. The rest of the steps can be completed in just a few minutes.