Crème Brûlée

Crème Brûlée is one of our favourite desserts in this house.  My husband loves Rum & Raisin, my son prefers his plain and I like mine with rhubarb (as you can see from the pictures below!).  With this in mind I tend to keep a small jar of sultanas soaking in dark rum and when I find beautiful pink rhubarb I poach it or bake it and then freeze in batches that are very easy to defrost at short notice.  I definitely recommend purchasing a cooks blow torch – I think I purchased mine for around €20 in Superquinn.  If you do not have one then get your grill as hot as you can and place the ramekins under to carmelise the caster sugar. [Read more…]

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