Today's recipe probably need no introduction. Creme brulee dessert is seemingly simple, yet incredibly fancy.... and incredibly sweet. That's why I've decided to add a rhubarb to it - I know, I know the season for rhubarb already passed away, but you might as well replace it with a slightly sourish strawberries and the effect should be just as good.
Of course, as you can imagine, my kitchen is impoverished in specialized equipment so I have no such thing as a torch - that's why I've made some modifications of the recipe so that it can be simply creme brulee cooked in the oven.
As for the beer - it is said that certain styles of beer either love or you hate - for example, can be Sahti. If you do not like this style for choose other beer (really, You are completele free to choose but without any bitterness!, because its flavor is very strongly felt here).
About the beer Koniec Świata from Pinta brewery:
Pasteurized beer fermented with baker's yeast in room temperature. Its product uses barley and rye malts, juniper branches and berries. The aroma is intensely banana. Also the taste is dominated by the banana making it more like a wheat beer. Bitterness is almost non noticeable. Very full-bodied beer, strong, although tricky, because this power is not immediately perceptible.
ingredients:
100 ml of beer
400 ml of cream 36%
6 egg yolks
100 g of sugar + 3 tablespoons of rhubarb
vanilla pod
rhubarb
1. Warm up the oven to 200. Put in the casserole sliced and trimmed rhubarb, sprinkle it with sugar and bake for 20 minutes.
2. Arrange rhubarb in a roasting pan (it can be anything that is relatively small vessel suitable for baking)
3. In the pot, slowly cook the cream with the vanilla grains and a beer. When it starts to bubble around the edges, remove it from the heat and cool it slightly.
4. Whip egg yolks with sugar until it makes a nice, fluffy foam, slowly add the hot cream and beer, stirring constantly.
5. The cream can be poured through a sieve if there are any lumps.
6. Pour the into vessels and bake in the oven for 50 minutes at 100 degrees
7. Cool the quenched cream in a refrigerator for at least 6 hours, preferably overnight.
8. Sprinkle each cream with brown sugar and caramelize it with a special burner or inserting the hard-hot oven heater.
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