Recipe Rhubarb & Ginger Crème Brûlée

Combine the intoxicating flavors of rhubarb and ginger to make a flavorful crème brûlée.

Serves: 6

INGRÉDIENTS

• 400g forced rhubarb, cut into 3cm pieces
• 40g caster sugar
• 4 balls candied ginger in syrup, chopped
• 2 tsp cornflour

For the custard layer

• 500ml double cream
• 150g caster sugar
• 1 vanilla pod, split lengthwise
• 3 large eggs
• 5 tablespoons of sugar

PRÉPARATION

1. Put the rhubarb in a saucepan with the sugar and chopped ginger.
2. Simmer gently for 10 minutes, or until the rhubarb has softened and is beginning to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the saucepan and stir until the mixture thickens.
3. Pour into the base of a round dish, about 20 cm (8 in). Let cool completely.

For the custard

1. Pour the double cream, sugar, and vanilla pod (and any scraped seeds) into a saucepan and bring to a boil. Remove the pod and discard it.
2. Beat the eggs in a bowl and gradually pour them over the simmering cream, whisking continuously. Pour the mixture back into the saucepan.
3. Cook over low heat, stirring continuously, for about 10 minutes, until the mixture reaches 86°C on a cooking thermometer or thickens.
4. Pour over the cooled rhubarb, smooth into an even layer, and refrigerate overnight.
5. Sprinkle the demerara sugar over the top and caramelize with a blowtorch until the mixture is golden brown.
6. Serve.