Strawberry Rhubarb Crème Brûlée

Ingredients

For 6 servings

• •227 g (8 ounces) strawberries, hulled and cut into 1/2-inch dice
• •170 g (6 ounces) rhubarb (about 2 medium stalks), cut into 1/2-inch dice
• •50 g granulated sugar (1.8 ounces; 1/4 cup)
• •1 1/3 cups (320 ml) cream
• •1 /3 cup (80 ml) milk
• •4 large egg yolks
• •66 g granulated sugar (2.3 ounces; 1/3 cup), plus 50 g (1.8 ounces; 1/4 cup) for topping (optional)
• •1 c. à café (5 ml) vanilla extract
• •Pinch kosher salt

Method

1. 1.For the Compote: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a large mixing bowl, add strawberries, rhubarb, and sugar and mix until well combined. Divide mixture evenly between six 4-ounce ramekins, then bake until fruit is jammy and bubbling and any juices are thick and syrupy, about 30 minutes. Let cool while you make the custard.
2. 2.For the Custard: Reduce oven to 325°F (163°C). In a medium saucepan, combine cream and milk and bring to a simmer over medium-high heat. Just as the cream begins to steam, in a mixing bowl, whisk egg yolks with sugar until thick and pale. Once the cream mixture comes to a simmer, slowly drizzle it into the yolk mixture, whisking the entire time.
3. 3.For easier pouring, transfer hot custard mixture to a spouted liquid-measuring cup before pouring. Take one of the compote-filled ramekins and hold an upside-down teaspoon spoon just above the top. Slowly pour the custard over the back of the spoon into the ramekin until it reaches about 1 centimeter from the rim. Repeat with the remaining ramekins, then place them in a large baking dish or roasting pan. Transfer the dish to the center rack of the oven, then carefully fill it with water to halfway up the sides of the ramekins. Carefully close the door and bake until the custards are just set all the way through—a thermometer inserted into the center should register between 170 and 180°F (77 to 82°C), 25 to 30 minutes.
4. 4.Using tongs and pot holders, carefully transfer the ramekins to a cooling rack and let cool for 20 minutes, then cover loosely with plastic wrap and transfer ramekins to refrigerator. Chill for at least 2 hours and up to 2 days before serving.
5. 5.To Brûlée the Tops (Optional): Just before serving, top each custard with an even layer of granulated sugar (about 2 teaspoons per ramekin). Working in a circular motion, use a kitchen torch to pass the flame over the top of each custard until the sugar caramelizes, melts into a glossy, crackling sheet, and turns golden brown. (How closely and how long you should torch your custards will depend on the strength of your blowtorch; watch the sugar carefully as you pass the torch over the surface of the custard to avoid scorching it.) Serve.