Bijou Creme Brûlée with Rhubarb Compote

4 servings
20 min prep time
50 min total time


3 Vermont Creamery Bijou

1 quart milk

1/2 quart heavy cream

Salt and white pepper to taste

10 egg yolks

3 whole eggs

Half bunch fresh thyme, chopped

1 pound rhubarb, peeled

1 pound strawberries, stemmed

1 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 teaspoon lemon juice

6 tablespoons raw sugar for caramelizing the brûlée


  • STEP 1

    Heat oven to 275°F.

  • STEP 2

    Cut Bijou in pieces. Place into saucepan. Add milk, cream, salt, and pepper. Heat until warm, but not to the point of boiling. Put aside.

  • STEP 3

    Place egg yolks and whole eggs in bowl; mix together. Add chopped fresh thyme.

  • STEP 4

    Carefully combine both mixtures, slowly mixing together using a hand blender. Season to taste. Pour custard into crème brûlée containers. Bake in the oven in a water bath at 275°F for 30 minutes until firm.

  • STEP 5

    Dice rhubarb and strawberries and put in a pot with 1 cup sugar, vanilla, and lemon juice. Cook for 10 minutes until it has a compote thick consistency. Cool and serve at room temperature over crème brûlée.

  • STEP 6

    Just before serving crème brûlée, burn with raw sugar under the broiler or with a torch.