Caramel cream with rhubarb and crunchy topping

Rhubarb Caramel Cream with Crunchy Topping

Total time: 2 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 40-50 minutes
Servings: 4

Today, I invite you to discover a special recipe that combines the tradition of a classic dessert with a modern twist: rhubarb caramel cream with a crunchy topping. This dessert is not only delicious but also an explosion of textures and flavors, perfect for any special occasion or simply to indulge after a long day.

The history of caramel cream is fascinating, with deep roots in French cuisine. It is believed to have been prepared for the first time in the 18th century, quickly becoming a favorite due to its simplicity and rich flavor. Today, we will add a modern twist with rhubarb, a plant with a slightly tart taste that pairs perfectly with the sweetness of caramel.

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

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

Ingredients for topping:
- 50 g flour
- 1 teaspoon bourbon vanilla sugar
- 25 g cold butter, cut into cubes

Step 1: Preparing the oven and the baking tray
Start by preheating the oven to 190°C. Then, line a baking tray with parchment paper. This will prevent the crunchy topping from sticking and ensure even baking.

Step 2: Preparing the crunchy topping
In a bowl, combine the flour with the sugar. Add the cubed butter and mix with your fingers until you achieve a crumbly texture. It is important not to overmix, as we want to keep that crunchy texture. Sprinkle the mixture over the parchment paper and bake for 8-12 minutes until lightly browned. Once done, set it aside and reduce the oven temperature to 150°C.

Step 3: Preparing the caramel cream
In a saucepan, bring the milk to a boil along with the sprig of rosemary. Once it starts boiling, remove it from the heat and let it infuse for 15-20 minutes. This step is essential for adding a subtle yet distinctive flavor to your cream.

After the time has passed, remove the rosemary. In another bowl, caramelize 100 g of sugar until golden. Divide the caramel into four small dishes, each with a capacity of 150 ml.

In another bowl, whisk the eggs with 50 g of sugar and the two packets of vanilla aroma. Pour the infused milk in a thin stream while continuously mixing to avoid curdling the eggs. Divide this mixture into the dishes with caramel and bake everything for 35-40 minutes until the cream is firm but still slightly wobbly.

Step 4: Cooling the caramel cream
After baking, let the caramel creams cool to room temperature, then refrigerate them overnight. This step will help set the texture perfectly.

Step 5: Preparing the rhubarb
In a saucepan, bring the sugar, strawberry liqueur, star anise, and scraped vanilla seeds to a boil, adding the vanilla pod as well. Let everything boil until a delicious syrup forms. Add the rhubarb sticks and let them boil until they start to soften but do not fall apart completely. Remove the vanilla pod and star anise, then set the mixture aside.

Step 6: Serving
Carefully invert each caramel cream onto a plate, then place a few rhubarb sticks with syrup next to it. Finally, sprinkle the crunchy topping on top, providing a pleasant texture and a delicious contrast to the smooth cream.

Serving suggestions and variations:
This dessert can be served plain, but you can also add a few fresh mint leaves for an extra touch of freshness. Additionally, you can experiment with flavors by adding a bit of cinnamon or ginger to the rhubarb syrup. If you want a less sweet version, you can reduce the amount of sugar in the topping.

Nutritional information:
One serving of rhubarb caramel cream has approximately 320 calories, making it a delicious choice that offers a unique combination of carbohydrates, proteins, and healthy fats. Rhubarb provides a source of vitamins and minerals, while the crunchy topping adds a source of fiber.

Frequently asked questions:
1. Can I use another type of milk?
Yes, you can experiment with almond milk or coconut milk for a lactose-free version.

2. Can I substitute rhubarb?
If you don't have rhubarb on hand, you can use apples or peaches, adjusting the cooking time for the fruits.

3. What drinks pair best with this dessert?
A sweet wine or a fruit liqueur pairs perfectly with the flavors of the caramel cream and rhubarb. Additionally, a cup of flavored coffee can wonderfully complement the culinary experience.

Now that you have all the information and details you need, all that's left is to try this delicious recipe for rhubarb caramel cream with a crunchy topping. Whether you prepare it for a special occasion or enjoy it in the comfort of your home, this dessert will bring joy and flavor in every bite. Happy cooking!

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