Caramel cream with rhubarb and crispy topping

Caramel cream with rhubarb and crunchy topping

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Number of servings: 4

Who doesn't love an elegant and delicious dessert? Caramel creams are a classic dessert, often associated with moments of indulgence or special occasions. With a smooth texture and rich flavor, this dessert becomes even more special when we add rhubarb, with its pleasant acidity, and a crunchy topping that brings a wonderful contrast. We will explore each step of the recipe together, providing you with useful tips and interesting information about the ingredients.

Short history of caramel cream

Caramel cream originated in France, known as "crème renversée." It is a perfect combination of milk, sugar, and eggs, cooked in a water bath to achieve a velvety texture. Over time, the recipe has evolved, being adapted and enriched with various flavors and ingredients, such as rhubarb, an ingredient often used in desserts due to its slightly tart taste.

Ingredients

For caramel cream:
- 300 ml milk
- 1 sprig of rosemary
- 150 g sugar
- 2 packets of Finesse Bourbon-Vanilla Aroma
- 2 eggs

For rhubarb:
- 200 g sugar
- 200 ml strawberry liqueur
- 4 star anise
- 1 vanilla bean
- 3 stalks of rhubarb, cut into sticks

For topping:
- 50 g flour
- 1 teaspoon bourbon vanilla sugar
- 25 g cold butter

Step by step

Step 1: Preheat the oven and prepare the tray
Start by preheating the oven to 190 °C. While you wait, line a tray with baking paper, ensuring it is well spread out to allow for even baking of the topping.

Step 2: Prepare the crunchy topping
In a bowl, mix the flour with the sugar. Add the diced butter and, using your fingers, lightly knead until you get a crumbly dough. This topping will add a wonderful crunchy texture to your dessert. Once done, sprinkle the dough on the baking paper and bake in the oven for 8-12 minutes, or until lightly browned. Remove from the oven and set aside on a plate.

Step 3: Prepare the caramel cream
In a saucepan, bring the milk to a boil together with the sprig of rosemary. Once the milk has started to boil, remove the saucepan from the heat and let the rosemary infuse for 15-20 minutes. Then, remove the rosemary and prepare to continue with the next steps.

In another bowl, beat the eggs together with 50 g of sugar and flavor with the 2 packets of Finesse Bourbon-Vanilla Aroma. Pour the infused milk in a thin stream while continuously mixing to avoid curdling the eggs. Divide this mixture into the four small dishes you have already prepared, where you have added the caramel.

Step 4: Bake the caramel cream
Adjust the oven temperature to 150 °C and place the dishes with the caramel cream in the oven to bake for 35-40 minutes. Check the baking with a toothpick; if it comes out clean, the dessert is ready. After baking, let the caramel creams cool to room temperature, then refrigerate overnight. This step is essential to achieve a perfect creamy texture.

Step 5: Prepare the rhubarb
In a separate saucepan, bring the sugar and strawberry liqueur to a boil, together with the star anise and scraped vanilla seeds, adding the vanilla bean as well. Let everything boil until a delicious syrup forms. Add the rhubarb sticks and let them boil until softened, but do not let them cook too long; you want to keep their texture. Once done, remove the vanilla bean and star anise, setting the rhubarb aside.

Serving the dessert

To serve, invert a cold dish of caramel cream onto a plate. Next to it, place a few rhubarb sticks with syrup and sprinkle the crunchy topping on top. This combination of textures and flavors will leave everyone delighted.

Useful tips

- Alcohol-free option: If you do not wish to use strawberry liqueur, you can opt for natural strawberry juice or strawberry-flavored water.
- Alternative sweetener: For a healthier option, you can use honey or maple syrup instead of sugar.
- Serving: This dessert pairs wonderfully with a scoop of vanilla ice cream or a berry sauce.

Frequently asked questions

1. Can I use other types of fruit?
Yes, rhubarb can be replaced with other seasonal fruits such as blackberries, raspberries, or peaches, adjusting the cooking time for each fruit.

2. How can I tell if the caramel cream is ready?
Check the consistency with a toothpick; it should come out clean, and the cream should have a soft but firm texture.

3. How long can I keep the caramel cream in the fridge?
You can keep the caramel creams in the fridge for 3-4 days, covered with plastic wrap.

Nutritional benefits

This dessert offers a balance of protein from the eggs, calcium from the milk, and antioxidants from the rhubarb and vanilla. It is a good choice for indulging yourself without completely compromising your diet.

Conclusion

Caramel cream with rhubarb and crunchy topping is a dessert that not only looks good but also offers a memorable taste experience. With each bite, you will feel how flavors and textures blend, turning a simple meal into a true celebration. So put on your apron, prepare your ingredients, and let yourself be carried away by the magic of cooking!

 Ingredients: For caramel cream 300 ml milk 1 sprig of rosemary 150 g sugar 2 packets Finesse Bourbon-Vanilla Aroma 2 eggs For rhubarb 200 g sugar 200 ml strawberry liqueur 4 star anise 1 vanilla bean 3 stalks of rhubarb, cut into sticks For topping 50 g flour 1 teaspoon bourbon vanilla sugar 25 g cold butter

 Tags:  rhubarb topping milk rosemary strawberry liqueur anise