Cream caramel with rhubarb compote

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Gradually melt 100 g of sugar in a saucepan until you get a light caramel. Deglaze with 100 ml water and simmer for about 5 minutes. Divide the caramel into 4 oval timbal moulds (approx. 100 ml content).

2. 2

   Chill for about 20 minutes until the caramel has set. Warm the egg, egg yolk and 50 g sugar slightly until the sugar has dissolved. Stir smooth with the milk and pour through a sieve. Carefully pour the egg-milk onto the caramel and cook in a water bath in a preheated oven (electric cooker: 150 °C/ gas: level 1) for approx. 40 minutes.

3. 3

   Then put in a cool place for 1 day. Clean, wash and cut the rhubarb into pieces of about 2 cm. Boil 200 ml water with remaining sugar, vanillin sugar and orange peel. Add the rhubarb and let it stand for about 5 minutes.

4. 4

   Remove, put aside and bring the stock to the boil. Stir the pudding powder with 2 tablespoons of water until smooth and thicken the stock. Pour through a sieve, allow to cool and add the rhubarb again.

5. 5

   Using a knife, remove the creams from the edge of the mould and turn them over onto plates. Spread rhubarb compote on top and decorate with mint.

Nutrition Facts

KCAL
400 kcal

CARBS
72 g

FATS
9 g

PROTEINS
7 g