Rhubarb Creme Brulee

Takes 40 minutes | Serves 4 |

Ingredients

3 pieces egg yolks
300 ml cream
1 piece vanilla bean
50 g sugar
3 pieces rhubarb stalks
50 g brown sugar
40 ml orange juice
40 ml water
1 teaspoon sugar for bruleeing

Steps

Rhubarb Compote

• Combine rhubarb, half a vanilla bean, brown sugar, orange juice, and water in a saucepan. Cook for 4 minutes with the lid on, then another 4 minutes with the lid off. Leave to cool.

Creme Brulee

• Mix together the sugar, egg yolks, and half a vanilla bean. Slowly add cream, whisking until combined, then strain to remove lumps.
• Place 1 tbsp of compote at the bottom of each ramekin and top with brulee mix.
• Bake in a bain marie at 180°C for 30 minutes or until nearly set. Cool for 30 minutes, then refrigerate for at least 1 hour.
• Sprinkle 1 tsp of sugar on top and caramelise with a blowtorch.