Rhubarb Creme Caramel

Roasting softens the rhubarb, mellows its tartness and removes enough moisture to enable the rhubarb pieces to float in the velvety, creamy custard. A hint of maple syrup further enhances the spring flavours we?ve anticipated all winter long. Tips: To prevent burning as the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally. Prepare sugared custard cups and roast rhubarb a day (24 hours) in advance. The remaining steps can be done in a matter of minutes.

Serves: 6
Prep Time: 10 minutes
Bake Time: 70-75 minutes
Refrigerate Time: 4 hours


3-1/2 cups (875 mL) sliced rhubarb (about 1/2-inch/2 cm thick)

1 cup (250 mL) sugar, divided

1 tbsp (15 mL) water 1-1/2 cups (375 mL)

18% table cream

3 tbsp (45 mL) Canadian maple syrup

4 eggs

1/3 cup (75 mL) whipped cream

Cooking Instructions:

Preheat oven to 425º F (220ºC). On parchment-lined baking sheet, roast rhubarb for 20 min or until it softens and most of the moisture evaporates; set aside. Reduce oven temperature to 300ºF (150º C). Butter six 3/4-cup (175 mL) heatproof custard cups or soufflé dishes; place cups in a 13 x 9-inch (3 L) baking dish. In small saucepan, over medium-low heat, thoroughly combine 3/4 cup (175 mL) sugar with water. Turn heat to medium-high; bring to boil without stirring, 5 to 7 min or until sugar is completely melted and amber in colour. Immediately divide among prepared custard cups, swirling to coat bottom. Set aside (see cooking tip.) In small saucepan, heat 18% table cream over medium-high heat for 4 to 5 min or until steaming. Alternately, in microwave-safe bowl, microwave table cream for 1-1/2 to 2 min on High (100%) power or until steaming. In separate medium bowl whisk remaining 1/4-cup (50 mL) sugar, maple syrup and eggs; gradually whisk in heated 18% table cream. Stir in roasted rhubarb. Divide custard among prepared custard cups. Pour enough hot water into baking dish to come halfway up sides of custard cups. Bake for 50 to 55 min, or until custard is set in centre. Remove custard cups from water; let cool on wire rack, about 30 minutes. Loosely cover with plastic wrap; refrigerate until chilled, about 4 hr or up to 2 days. Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.