Rhubarb & rosemary crème brûlées

Instructions

1. 1

   Put the cream and milk in a pan with the vanilla bean paste and set aside to infuse while you continue making the custard.

2. 2

   Preheat the oven to 160ºC, gas mark 3. Whisk the egg yolks with 100g sugar for 2-3 minutes until pale and thickened. Put the cream and vanilla over a medium heat until steaming, then gradually pour through a sieve over the egg yolks, stirring constantly. Pour into 4 heatproof ramekins and put in a roasting tin. Pour just-boiled water into the tin until it comes about halfway up the sides of the ramekins. Put in the oven and cook for 50 minutes-1 hour until set with a slight wobble. Carefully remove from the tin and allow to cool, then chill until ready to eat (overnight if possible).

3. 3

   Meanwhile, in a food processor, whizz together the rosemary and remaining 175g sugar. Cut the rhubarb into 4cm batons. Coat in 2 tbsp of the rosemary sugar and leave to stand for 20 minutes, then put in a pan with 1 tbsp water and cook over a low heat until just soft (10-15 minutes). Cover and set aside to cool.

4. 4

   When ready to eat, preheat the grill to high. Sprinkle a thin layer of rosemary sugar over the tops of the custards (about 1 tbsp per ramekin) and put under the grill for a few seconds until the sugar has melted and caramelised (you can also use a kitchen blowtorch if you have one). Serve straightaway with the rhubarb alongside.