Crème Brûlée with raspberries in a small white bowl.

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Christmas Cracker Crème Brûlée
A Lambert Produce Recipe

Christmas Cracker Crème Brûlée Recipe

Crème Brûlée with raspberries in a small white bowl.

Crack the top to find a delicious rhubarb & raspberry surprise.

Prep

Cooking

Serves

Ingredients

  • 1 bunch rhubarb, trimmed and cut into pieces
  • 1 whole star anise
  • 1 tablespoon water
  • 2 cups caster sugar
  • 2 punnets raspberries
  • 2 cups milk
  • 450ml thickened cream
  • 2 teaspoons vanilla extract
  • 180g white chocolate, finely chopped
  • 10 egg yolks
  • ⅓ cup extra water
  • Raspberries, for serving
  • Chopped pistachio kernels, for serving

Method

1. Stir together the rhubarb, star anise, water, and ⅓ cup of sugar in a large saucepan over low heat until the sugar dissolves.

2. Increase the heat to high and bring to a boil.

3. Reduce to a simmer until the rhubarb starts to soften.

4. Stir in the raspberries and warm through.

5. Divide the mixture among 6 ovenproof cups or dishes.

6. Place in the fridge for 30 minutes to chill.

7. Preheat oven to 160°C.

8. In a saucepan over medium heat, combine the milk, cream, and vanilla extract, and bring to a boil.

9. Remove from heat and stir in the white chocolate until it melts.

10. Meanwhile, whisk the egg yolks and ⅔ cup of sugar in a bowl until well combined.

11. Gradually whisk the hot cream mixture into the egg mixture.

12. Strain the mixture into a jug.

13. Pour the custard mixture over the back of a large spoon into the cups.

14. Place the cups in a large roasting pan.

15. Pour enough boiling water into the pan to reach halfway up the sides of the cups.

16. Bake for 40 minutes, then remove from the oven.

17. Set aside for 30 minutes to cool.

18. Cover the cups and place them in the fridge for 4 hours to set.

19. In a saucepan over low heat, stir the extra water and remaining sugar until the sugar dissolves.

20. Increase the heat to high.

21. Brush down the side of the pan with a wet pastry brush and bring to a boil.

22. Cook for 8 minutes or until the mixture turns golden.

23. Set aside until the bubbles subside.

24. Pour the caramel over the custards and set aside to cool and set.

25. After 5 minutes, top with extra raspberries and chopped pistachios.
26. Serve and enjoy!