Ingredients:
400g rhubarb, cut into 1cm pieces
9 tbsps golden caster sugar
4 medium egg yolks
450ml double cream
half-teaspoon of vanilla essence
What you do: Put the rhubarb pieces in a small roasting tin and coat them with 3tbsps of the sugar. Roast them at 200 degrees for 20 mins. until they are really soft. Put them into 4 ramekin dishes and chill them.
Whisk the egg yolks in a large bowl with 4 tbsps of the sugar until they’re pale. Warm the cream and vanilla in a heavy saucepan until the mixture bubbles round the edges. Gently pour the cream into the bowl of egg yolks and whisk this mixture till it’s smooth. Pour it back into the saucepan and heat it on a low heat for 20 mins, until it’s thick and coats the the back of a spoon. Then pour the mixture over the rhubarb in the ramekins equally, and put the ramekins in the fridge for at least 12 hours.
Five minutes before you want to serve them, sprinkle the remaining 2 tbsps of sugar over the surface of each ramekin. Use a little blowtorch or put them under a preheated grill to brown and glaze the tops. Let the tops harden for a couple of minutes before you serve them.
