Rhubarb & ginger crème brûlée

• rhubarb↗400g forced g

  chopped into 3cm pieces

• caster sugar↗40g g
• stem ginger↗4 balls

  in syrup, chopped

• cornflour↗2 tsp tsp
• double cream↗500ml ml
• caster sugar↗150g g
• vanilla pod↗1

  split lengthways

• eggs↗3 large

  3 large

• demerara sugar↗5 tbsp tbsp

Step-by-step instructions

1. 1

   Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.

2. 2

   For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.

3. 3

   Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.