Ingredients

Filling

600g rhubarb, chopped

180g unrefined caster sugar

2 tsp ground ginger

2 tsp water

Topping

2pints whipping cream

2 vanilla pods

10 large egg yolks

150g unrefined caster sugar

12 dssp unrefined caster sugar

Preparation

Method:

  1. Add the chopped rhubard to a saucepan with the sugar, ginger and water. Allow to stew down for about 20 minutes or until it is thick and pulpy.
  2. Split the vanilla pods in half and scrape out the seeds into a saucepan. Add the pod and the whipping cream. Place over a low heat and bring to just below boiling point. Remove from heat and set aside for a few minutes to allow the vanilla to infuse in the cream.
  3. In a bowl, whisk together the egg yolks and the sugar. Pour the vanilla cream over the mixture, whisking constantly until thoroughly combined.
  4. Spoon about 2 dssp (approx 1 cm) of the rhubard mixture in the bottom of a ramekin and top with the custard mixture. Place in a roasting tin.
  5. Fill the tin 3/4 full with boiling water. Place on the middle shelf of a pre-heated oven and cook for about 45 minutes or until the custards are just set. Oven is low - about 150.
  6. Allow to cool.
  7. Just before serving, sprinkle with 1 dssp caster sugar, caramelise either under a hot grill or with a blowtorch.