Rhubarb crème brûlée

This isn’t a classic crème brûlée recipe, but this method eliminates any risk of curdling and is a lot less stressful to make.

SERVES 6

PREPARATION TIME

20 minutes, plus chilling

COOKING TIME about 35 minutes

6-8 stems rhubarb, trimmed and roughly chopped 150g golden caster sugar Pared rind of an unwaxed orange

3 sheets leaf gelatine 600ml double cream 1 vanilla pod, seeds scraped out and retained 6 egg yolks

6tbsp demerara sugar

1 Preheat the oven to 200°C (180°C fan) mark 6. Put the rhubarb in a deep baking tray with ½ of the caster sugar and all of the orange rind. Roast for 20-25min, stirring regularly, until the sugar has dissolved into a syrup and the rhubarb is soft but not completely falling apart. Leave to cool slightly, remove the orange peel, then divide between 6 heatproof ramekins.

2 Put the gelatine leaves in a bowl of cold water to soften. Heat the cream with the vanilla pod and

seeds in a large pan until just boiling. Remove from the heat.

3 Whisk together the egg yolks and remaining caster sugar in a large bowl until thickened slightly. Remove the vanilla pod, then pour the hot cream over the egg mixture and whisk thoroughly.

4 Return the custard to the pan and heat gently, stirring until the mixture has thickened and coats the back of a spoon.

5 Whisk in the gelatine, then pour the custard over the rhubarb in the 6 ramekins.

5 Leave to cool slightly, then chill for at least 2hr to set.

6 When ready to serve, sprinkle each ramekin with 1tbsp demerara sugar and blast with a blowtorch until the sugar is melted and has turned a dark caramel colour with some burnt spots. If you don’t have a blowtorch, melt the sugar top under a very hot grill, but keep an eye on it – put the ramekins in the freezer first for 30min so the desserts don’t melt.