Creme brulee in Estonian
6 servings
80 minutes
Estonian crème brûlée is an unusual and refined combination of the classic French dessert and Estonian culinary traditions. The main highlight of this recipe is rhubarb, which adds a pleasant tartness complemented by the gentle sweetness of buckwheat honey. The creamy texture is created by cream and milk, while the caramel crust adds a crunchy note, making each bite special. The dessert is prepared with careful heating in water to achieve a velvety consistency. In Estonia, rhubarb is often used in baking and desserts, so this crème brûlée variant fits perfectly into local traditions. Serving with caramelized sugar adds visual appeal and richness of flavor, making it an ideal conclusion to a festive dinner.
1
Fry the rhubarb in oil and add honey.
- Butter: 20 g
- Rhubarb: 200 g
- Buckwheat honey: 4 tablespoons
2
Place the warm rhubarb in crème brûlée molds.
3
Whisk the yolks with sugar.
- Egg yolk: 5 piece
- Sugar: 60 g
4
Mix cream with milk and heat to 60°C, then add the yolk, ensuring no foam forms.
- Heavy cream 35% fat: 300 ml
- Milk: 120 ml
- Egg yolk: 5 piece
5
Pour into molds.
6
Place the molds in a container with warm water, cover with foil, and bake for 45 minutes at 140°C.
7
When serving, sprinkle with sugar and ignite (strong alcohol or a torch can be used) until a caramel crust forms.
- Sugar: 60 g