Rhubarb creme brulee

This is the final post for rhubarb week and I have saved the best for last. I have actually had this recipe in my back pocket for at least a year actually, waiting for the right time of year to post. Rhubarb was a regular feature in my childhood, as a family we grew it in our garden and regularly ha

My rhubarb ginger creme brulee features a real flavor punch with gingery, creamy custard offset by tart roasted rhubarb.

Our cheat's creme brulee recipe eliminates any risk of curdling and is a lot less stressful to make than the classic. Find step-by-step instructions here

In Emma Macdonald's take on the classic creme brulee recipe, the sweet creamy custard is matched with the tart flavour of rhubarb for an impressive dessert.

Enjoy a twist on the classic French crème brûlée with the addition of in-season Ontario Rhubarb. The bright and tart fruit creates the perfect balance with the sweetness of brown sugar crusted custard.

Inspired by the ginger creme brulee tarts of Bourke Street Bakery. They do take a couple of days to complete: infuse the custard 2 days before serving, and make the custard and the pastry the day before. Do the final steps of filling the pastry cases in the few hours prior to serving, and the brulee just prior to serving.

A little twist on the classic creme brulee. The addiiton of this delicious and tart rhubarb compote adds a whole different dimension to the creme brulee

Look at the color of this Rhubarb Panna Cotta! Look at it! It’s seriously giving me life this week. Is it as grey and cold where you are as it is where I am? I hope not. I swear Canada is the worst at spring. We just can’t seem to pull it together. I mean, […]

Guests will love cracking into the caramelised layer of this completely make-ahead crème brûlée dessert.

A new month, new ingredients, and a new menu for May