RHUBARB CRÈME BRÛLEE

This isn’t a classic crème brûlee recipe, as it’s not cooked in the oven. But if you’re feeding a crowd, this method eliminates any risk of curdling and is a whole lot less stressful. If you don’t have a blowtorch, you can achieve the hard sugar top under a very hot grill but keep an eye on it and put the ramekins in the freezer first so they don’t melt.

Preparation 20 minutes, plus setting Cooking 40 minutes Serves 6

6-8 STEMS RHUBARB, TRIMMED AND ROUGHLY CHOPPED 150G GOLDEN CASTER SUGAR

ZEST OF ONE UNWAXED ORANGE (PEELED WITH A VEGETABLE PEELER RATHER THAN FINELY GRATED) 3 SHEETS LEAF GELATINE

600ML DOUBLE CREAM

1 VANILLA POD, SEEDS SCRAPED OUT AND RETAINED 6 EGG YOLKS

6 TBSP DEMERARA SUGAR

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Place the rhubarb in a deep baking tray with half of the caster sugar and all the orange peel. Roast for 20-25 minutes, stirring regularly, until the sugar has dissolved into a syrup and the rhubarb is soft but not completely falling apart.

2 Leave to cool slightly, remove the orange peel, then divide between 6 heatproof ramekins.

3 Place the gelatine leaves in a bowl of cold water to soften. Heat the cream together with the vanilla seeds and vanilla pod in a large saucepan until just boiling. Remove from the heat. 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 saucepan and heat gently, stirring constantly until the mixture has thickened and coats the back of a spoon. Whisk in the gelatine, then pour the custard over the rhubarb in the ramekins.

5 Leave to cool slightly, then transfer to the fridge for 2 hours to set. 6 When you’re ready to serve, sprinkle each ramekin with 1 tbsp demerara sugar and blast with a blowtorch until all the sugar is melted and has turned a dark caramel colour with some burnt spots.

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