Valentine Rhubarb Creme Brulee

Warm your way into your loved one's heart with an easy Rhubarb Crème Brulee Recipe….

Ingredients

200g Rhubarb trimmed and cut into 1cm pieces

4 tbsp golden caster sugar

2 med egg yolks

225ml double cream

Red ediable glitter to garnish

Method

1.Preheat the oven to 200°C, gas mark 6. Place the rhubarb in a small roasting tin with 3 tablespoons sugar and toss to coat. Roast for 20 minutes or until the rhubarb is very soft. Divide between 2 x 200ml flameproof ramekins and chill.

2. Place 2 tablespoons sugar and the egg yolks in a large mixing bowl and whisk until pale. Place the cream and vanilla seeds in a medium-sized heavy-based saucepan set over a medium heat and warm until the cream begins to bubble around the edges. Slowly pour the warmed cream into the bowl with the egg yolks, whisking until smooth. Pour back into the saucepan, and stir gently over a low heat for 20 minutes, or until the custard is very thick, coats the back of a spoon and holds a trail. Pour into a jug and divide between the 2 ramekins. Refrigerate for 6-12 hours.

3. Sprinkle the remaining 2 tablespoons sugar evenly over the surface of the custards. For the best results use a cook's blowtorch, or place under a preheated grill, to brown the sugar evenly until nicely glazed. Allow the sugar to cool and harden for a few minutes, then serve. Decorate the plate with flower petals and sprinkle over the top with some red edibale glitter.

Top tip if you really want to be fancy make a heart template cut of of card board and use this as template to sprinkle your glitter. Also to impress you could use the remaining egg whites and make baby meringues and dip in chocolate for final romantic twist!