Name: Apple and Raisin and Honey and Rhubarb Brûlées
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: Icing sugar (optional); 25 g (1 oz) caster or demerara sugar; A knob of butter; 225 g (8 oz) rhubarb; 50 g (2 oz) clear honey; Icing sugar; 1 measure Calvados or brandy (optional); 75 g (3 oz) caster sugar; 150 ml (5 fl oz) water; 1 vanilla pod or a few drops of vanilla essence; 50 g (2 oz) caster sugar; 600 ml (1 pint) double cream; 2 Golden Delicious or Granny Smiths apples; 50 g (2 oz) raisins; 8 egg yolks

Preparation info

Serves
8

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

Crème brûlée is one of those puddings that we all enjoy but don’t make often enough (if ever!) at home. It’s basically just a fresh custard mix in ramekins, cooked in a water bath in the oven. The beauty of making these and serving them is that you really don’t need to worry about presentation; they always speak for themselves.

Ingredients

For the Apple and Raisin Brûlée

50 g (2 oz) raisins
8 egg yolks

Europe
United Kingdom
Garnish
Dessert
Sauce
Vegetarian

Method

The apple and raisin recipe needs to be started with a few hours’ notice, giving the raisins time to soften. You will need 8 × 150 ml (5 fl oz) ramekins.

Pre-heat t

‌

Ingredients

For the Apple and Raisin Brûlée

Method

Part of