The recipe from Andrea Upchurch, the executive pastry chef for three of Charleston’s favorite restaurants (Magnolias, Blossom, and Cypress) is packed full of fruity flavors. A creamsicle crème brûlée custard hides a surprise rhubarb-strawberry filling below. The whole thing is garnished with a cool and refreshing raspberry rhubarb sorbet, which you can make yourself or buy from a store to simplify the recipe.
Preheat the oven to 300 degrees F. Spoon small amount of rhubarb mixture into bottom of ramekins.
In a medium-sized saucepan whisk half of the sugar, orange zest, and heavy cream together. Over medium-high heat, bring the mixture to a simmer. Place the egg yolks and other half of sugar in a large stainless steel bowl and whisk thoroughly. Slowly add the warm cream mixture to the eggs a little at a time while whisking. Strain through a fine mesh strainer, whisk in vanilla extract and orange liqueur, and chill. Once chilled pour on top of berry filling into ramekins
Place the ramekins in a deep baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake for 45 minutes in prepared oven. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours.
Sprinkle with sugar and caramelize with a propane torch. Garnish with sorbet and fresh berries.
In a 2-quart saucepan mix rhubarb, sugar, salt, zests, and orange juice. Heat to a simmer over medium heat. Reduce heat to low; cook about 5 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Let cool completely, stir in vanilla extract and sliced strawberries.
In a medium-sized heavy bottomed saucepot combine sugar, salt, water, and purées. Whisk ingredients together over medium heat and bring to a slight simmer. Transfer mixture to a heat safe container and chill. Add raspberry liqueur and vanilla extract. Churn mixture through ice cream machine according to directions of your machine.