Rhubarb Creme Brûlée
Sharp fruity rhubarb and sweet vanilla custard is a combo that never tires. If you can’t get rhubarb, try gooseberries, plums or apples.
Ingredients
- 4 large rhubarb sticks, trimmed and cut into 2-3 cm pieces
- 2 tbls golden caster sugar
- 2 tbls runny honey
- 50g sugar
- 100ml organic whole milk
- 284ml organic double cream
- 1 vanilla pod, split and seeds scraped; pod reserved
- 4 Stonegate Estate Organic egg yolks
- 4 heaped teaspoons caster sugar, for the topping
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