Brown Sugar Crème Brûlée With Rhubarb, Marcona Almond, Star Anise and Ginger by Alexandra Motz

Executive Pastry Chef, Spoon and Stable

This dessert reimagines the classic crème brûlée with a bold, unexpected infusion of star anise lending subtle notes of licorice to the custard. While black licorice is a polarizing flavor, pairing it with the familiarity of crème brûlée and rhubarb’s bright, tart seasonality makes it more approachable. Rhubarb, which grows abundantly across the Midwest, brings both color and contrast, resulting in a composed dish that balances comfort with creativity.

Yield: 14 portions

Brown Sugar Crème Brûlée  

• 6 g star anise
• 1390 g heavy cream
• 256 g egg yolks
• 43 g whole eggs
• 290 g dark brown sugar
• 6 g kosher salt
• 7.5 g vanilla bean paste

1. Preheat oven to 325°F (163°C), on low fan.
2. Toast the star anise on a sheet tray for 15 minutes. Cool, grind in a spice grinder, and sift. Store in an airtight container if preparing ahead.
3. In a large container, combine the cream, yolks, eggs, brown sugar, salt, ground star anise and vanilla bean paste. Blend with an immersion blender until smooth.
4. Strain mixture through a chinois.
5. Cover and refrigerate overnight.
6. Line flat half-sheet pans with nonstick spray and plastic wrap, ensuring that the wrap adheres to all corners. Spray the top of the plastic wrap.
7. Scale 2,000 g of custard mixture into each prepared half-sheet pan.
8. Place the half-sheet pans into full-sheet pans. Fill the full pans with hot water halfway up the sides to create a bain-marie.
9. Bake for 25–35 minutes or until the center is just set.
10. Cool completely, then refrigerate for at least 6 hours before portioning into 3-inch (7.6 cm) rounds or 3-inch x 2-inch (7.6 cm ×5 cm) rectangles.

Almond Wreath Tuile

• 180 g egg whites
• 150 g granulated sugar
• 30 g unsalted butter, melted
• 90 g all-purpose flour
• 180 g almond flour
• 6 g kosher salt

1. Preheat oven to 325°F (163°C), on low fan.
2. In a blender, combine the egg whites, sugar and melted butter.
3. With the motor running on low, gradually add the combined dry ingredients and process until fully incorporated.
4. Pour into a container and use the same day.
5. Spread the batter into tuile molds (such as round wreath molds) using an offset spatula to form an even layer.
6. Bake for 8–10 minutes or until just golden.
7. Remove the tuiles from the molds while warm.
8. Cool completely and store in an airtight container.

Ginger and Maple Syrup Granita

• 500 g water
• 43 g fresh ginger, peeled and chopped
• 17 g ginger juice
• 58 g maple syrup
• 33 g simple syrup

1. In a saucepan, bring the water and chopped ginger to a boil.
2. Reduce to a simmer and reduce to 300 g.
3. Strain and discard the solids. Stir in the ginger juice, maple syrup and simple syrup. Taste and adjust as needed.
4. Transfer to a hotel pan and freeze overnight.
5. Scrape with a fork to create fine crystals.
6. Store granita in an airtight container in the freezer.

White Chocolate Ganache

• 133 g heavy cream
• 150 g Valrhona 33% White Chocolate

1. Heat the cream until just scalded.
2. Pour the hot cream over the white chocolate and stir gently with a spatula.
3. Blend with an immersion blender until smooth.
4. Cool and refrigerate overnight.

White Chocolate Cremeux

• 100 g white chocolate ganache (from the recipe above)
• 560 g heavy cream, divided
• 40 g granulated sugar

1. In a stand mixer fitted with a whisk, combine the ganache and 180 g of the cream. Whip gently to smooth out any lumps.
2. Add the remaining 380 g of cream and the sugar.
3. Whip to medium peaks.
4. Transfer to pastry bags and refrigerate.
5. Whip briefly before service if needed.

Candied Marcona Almonds

• 100 g Marcona almonds
• 50 g granulated sugar
• Splash of water

1. Toast the almonds at 325°F (163°C) until golden.
2. In a saucepan, combine the sugar and water.
3. Heat to 240°F (116°C).
4. Add the almonds and stir until crystallized and lightly caramelized.
5. Spread on a sheet tray to cool completely.
6. Store in an airtight container.
7. Chop before using.

Roasted Rhubarb Compote

• 300 g rhubarb, small dice
• 48 g granulated sugar
• 10 g lemon juice
• Zest from one lemon
• ¼ tsp citric acid

1. Combine the rhubarb, sugar and lemon juice and zest in a mixing bowl. Toss gently.
2. Transfer to a hotel pan and roast at 400°F (204°C) for 6 minutes.
3. Toss gently and continue roasting until the rhubarb is tender but intact.
4. After the final check, when the rhubarb has become tender, do not stir the rhubarb.
5. Remove from the oven, sprinkle citric acid on top and cool completely.

Hibiscus Powder

• 100 g dried hibiscus
• 100 g powdered sugar

1. Combine the ingredients in a spice grinder and grind to a fine powder.
2. Sift to remove any coarse particles.
3. Store in an airtight container.

Assembly

1. Place a portion of the brûlée on a chilled plate or sizzle platter. Sprinkle with sugar and brûlée with a torch.
2. Center the brûlée in a shallow bowl.
3. Pipe six small dollops of the White Chocolate Crémeux around the brûlée.
4. Spoon some Rhubarb Compote between each dollop.
5. Sprinkle the chopped Marcona almonds over the crémeux and compote.
6. Top with granita (about half the volume of the almonds).
7. Dust an Almond Wreath Tuile with the Hibiscus Powder and place over the brûlée.

Photos by Sarah Corder – Soigne Hospitality

(This recipe appeared in the Summer 2025 issue of Pastry Arts Magazine)