CREME BRULEE (serves 6)
250g rhubarb chopped into batons
15g unsalted butter
1 tbpn clear honey
2 vanilla pods
350ml double cream
125ml whole milk
6 egg yolks
75g caster sugar
1. In a frying pan heat up the butter and honey. When the butter has melted, add the rhubarb in a single layer and cook gently for about 5 minutes until soft. Strain the rhubarb through a sieve, discard the liquid. Put the rhubarb onto a clean dry tea towel and dab out the juice.
2. Put the rhubarb into the bottom of six ramekin dishes.
3. Preheat the oven to 120 C/225 F.
4. Next mix beat the egg yolks in a bowl until smooth and a paler shade of yellow.
5. Slit the vanilla pods and add to the cream and milk in a saucepan. Bring to the boil.
6. Pour the hot cream mixture onto the egg yolks whisking continuously. Add the caster sugar and mix until the sugar is dissolved.
7. Strain the mixture through a sieve and discard the vanilla pods.
8. Pour enough mixture to the ramekins to cover the rhubarb. Put the ramekins in a bain marie (warm water in a baking tray coming up three quarters up the ramekin dishes). Transfer the bain marie with ramekins to the oven and bake for 20 minutes so that the custard holds the rhubarb in place.
9. Add the rest if the custard mixture and bake in the oven for a further 45-60 minutes until the mixture is lightly set. The mixture should hold and be slightly wobbly in the centre. Remove from the bain marie and put in fridge until you wish to serve.
10. Just before serving, sprinkle each crème brulee with caster, granulated or demerara sugar and either use a hand held blow torch or place under a hot grill to caramelise the sugar.