WHAT YOU DO
Step 1. Preheat the oven to 180C/gas mark 4.
Step 2. Put cream, milk and the vanilla pod in a pot and bring to the boil over a medium heat
Step 3. Whisk the egg yolks and the caster sugar together in a large bowl.
Step 4. When the cream/milk mixture is hot, pour through a sieve and onto the eggs and mix evenly. Now add the rhubarb and grated ginger and mix.
Step 5. Divide the mixture into four ramekin dishes and place in a shallow roasting tray. Fill the tray with water until it’s halfway up the sides of the dishes. Bake in the oven for approximately 45 minutes.
Step 6. Remove the dishes from the water and chill for two to three hours.
Step 7. To serve, take the crème brûlée out of the fridge about 30 minutes before serving. Sprinkle the brown sugar on top and caramelise with a propane torch. Serve immediately.
TIP: If you don’t have a propane torch, caramelise under a very hot grill instead.
