Le petite creme

My first attempt at creme brulee,
with stewed rhubarb at the bottom -
it was smooth and creamy and sweet and caramelly and tart all at once.

My love and I savoured it in the sepia light of dusk -
after an afternoon of raking and sweeping up
the leafy debris of the wild Sydney weather of late.

Creme brulee is one of my most loved deserts
(along with tiramisu, a bowl of fresh raspberries, and dark dark chocolate)
the memory of the creme brulee I gently tapped with my spoon
in Paris with my brother two years ago 
is still firmly planted in my memory. Sigh.

I was surprised at how easy it is to make,
and how many variations there are... I mean you really can't go past vanilla but there was something so brilliant about the rhubarb and how it adds a lovely tart tone. I'm thinking next time it'll be a violet one.

2 egg yolks
3o grams caster sugar
300 ml heavy cream
seeds scraped fresh from a vanilla bean, or 1 teaspoon of pure vanilla extract
stewed rhubarb (I did mine a couple of days before with pear)
demerara sugar

~Whisk egg yolks and sugar together until pale and creamy.
~In a small pot heat cream and vanilla until boiling point. Add a little of the hot cream to egg mixture and whisk to combine; transfer to the remaining cream and stir over medium heat until custard coats the back of a spoon. Careful not to let the mixture boil over!
~Spoon rhubarb in four ramekin dishes (about 2 tablespoons each). Pour custard on top and transfer to fridge to chill overnight.
~Next morning sprinkle a heaped teaspoon of the raw sugar on each ramekin (I sprinkled a bit too much sugar on mine!) and grill in the oven on hottest grill-setting until sugar is caramelized. Be careful not to burn it. You could use a fan-dangled-torch-a-magig if you have one too.
~Transfer cremes back to the fridge and chill before serving, 
with a loved one 
in the breeze...