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Creme Brulee
( SERVES 2 )

NZ Woman's Weekly

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A cook's torch will give you a golden crust

300 ml	Cream
¼ cup	Sugar
2 stems	Rhubarb, chopped into 3cm chunks
3	Eggs, yolks
1	Vanilla pod
1 Tbsp	Orange juice
2 tsp	Sugar, extra

Preheat oven to 150degC. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Add the pod as well.
Bring cream just to the boil, then lower the heat and simmer gently for 5 minutes.
Beat the sugar and egg yolks together until pale and creamy. Pour the hot cream mixture over the egg and sugar, whisking as you go. Strain mixture through a sieve, then pour into two greased ramekins.
Place the ramekins in a small baking dish and pour in enough hot water to reach halfway up their sides. Bake for 45 minutes or until the custards are just set and still a bit wobbly in the middle. Remove from the water and allow to cool to room temperature.
While the brulee are cooking, place rhubarb, orange juice and sugar in a small baking dish, cover with foil and cook in the oven for 20 minutes or until rhubarb is just tender.
Sprinkle extra sugar over the brulee and place under a hot grill until sugar browns. Top with rhubarb and serve.