Saint of the day:
Saint Richard of Chichester
Patron Saint of Coachmen; Diocese of Chichester; Sussex, England
The Story of St. Richard of Chichester
Saint Richard of Chichester, original name Richard Wyche, De Wych, or De Wicio, (born c. 1198, Droitwich, Worcestershire, Eng.—died April 3, 1253, Dover, Kent; canonized Jan. 28, 1262; feast day April 3), bishop of Chichester, who championed the ideals of St. Edmund of Abingdon. After becoming an M.A. of Oxford, Richard studied canon law at Paris and perhaps at Bologna and later became chancellor of Oxford. From 1236 to 1240 he was chancellor to Edmund of Abingdon, archbishop of Canterbury. After Edmund’s death, Richard studied theology at the Dominican school at Orléans, where he was ordained priest. His election as bishop of Chichester (1244) gained him the enmity of the crown, because the earlier election of Robert Passelewe, Henry III’s candidate, had been quashed. After Richard’s consecration by Pope Innocent IV at Lyon (March 5, 1245), Henry, who had forcibly prevented Richard from entering Chichester, allowed him to take possession of his see and to receive income from diocesan real estate.
Chichester PO19 1PX, United Kingdom
Rhubarb and Custard Creme Brûlée
For the Creme Brulee
300ml/10½fl oz/scant 1¼ cups double cream
1 vanilla pod, split lengthways
4 large egg yolks
2 tbsp caster sugar, plus extra for sprinkling
For the Rhubarb Compôte
200g/7oz rhubarb, cut into chunks
2 tbsp caster sugar
2 tbsp orange juice
Preheat the oven to 170°C/325°F/Gas 3. First make the rhubarb compôte. Mix the rhubarb, sugar and orange juice in a non-metallic pan. Bring to the boil, stirring to dissolve the sugar, then turn the heat down and simmer for 10–12 minutes until the rhubarb is tender and has broken down. Leave to cool.
Heat the cream in a pan with the vanilla pod until it almost comes to the boil.
Meanwhile, in a mixing bowl, whisk the egg yolks with the sugar until pale, then whisk in the hot cream. Strain the custard through a sieve into a jug. (Rinse the vanilla pod, dry well and insert into a jar of sugar to make vanilla sugar.)
Spoon the rhubarb into four 170ml/5½fl oz/⅔ cup ramekins. Pour the custard over the top until almost to the top of the ramekins. Put the ramekins in a roasting tin and pour in enough just-boiled water to come halfway up the sides. Bake for 20–25 minutes or until the top of the custard is just set. Remove from the oven and leave to cool. Cover with cling film and chill overnight (or a minimum of 2 hours, if you can’t wait).
Preheat the grill to high. Sprinkle a thin layer of caster sugar over each custard and place under the hot grill until the sugar bubbles and starts to caramelize. You can use a blowtorch but take care either way as the sugar can easily burn. Leave the sugar to harden and cool slightly, then serve your creme brulee immediately.