Photo: Eiliv Sonas Aceron
Marjoram-scented crème caramel with chilled rhubarb crumble
12 ingredients
35 min
Serves 4
openrecipes
This stylish make-ahead dessert by Great British Menu's Glynn Purnell is the perfect way to end a sophisticated dinner party
Estimated Nutrition (whole recipe, rough)
850
Calories
28g
Protein
26g
Fat
122g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Marjoram | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300ml full-fat milk
- 2-3 marjoram or oregano sprigs (leaves on), plus extra small leaves to decorate
- 150g caster sugar
- 2 eggs
- 200g caster sugar
- 4 star anise
- 1 vanilla pod , split
- about 6 long sticks rhubarb , cut into 7cm lengths (you need 5 lengths per serving)
- red food colouring , optional
- 50g plain flour
- 25g butter , cut in pieces
- 1 tbsp caster sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes