Time and servings
Ingredients
5 total- 4 egg yolks
- 400 ml of single cream
- 75 g of caster sugar
- 200 g of rhubarb, cut into 2cm pieces
- 5 tbsp of demerara sugar
Method
6 stepsStep 1
Toss the rhubarb with 25g of the caster sugar and then divide between four ramekins.
Step 2
Heat the cream gently until almost boiling then remove from the heat.
Step 3
While the cream is cooking beat the egg yolks and remaining caster sugar together. Pour the hot cream over the sugar and egg yolks and mix well.
Step 4
Divide the cream mixture between the ramekins. Place the ramekins in a roasting tin and add enough hot water to come about halfway up their sides, so creating a bain-marie. Transfer carefully to the oven and cook for 40 minutes until just set.
Step 5
Remove from the oven and leave to cool.
Step 6
Just before you are ready to serve, sprinkle the Demerara sugar over the top of each ramekin and place under a hot preheated grill to melt the sugar, being careful not to burn it. Alternatively use a cook’s blow torch. Allow the melted sugar to cool for 5 minutes before serving.