Rhubarb and Ginger Creme Brulee

Yields 6 four-ounce portions.

Note: Although the instructions say prep time is 15 minutes, this is actual mixing time. Be sure to leave enough time to let the finished dessert set, ideally overnight in the fridge.

For the rhubarb filling:

Place the rhubarb, water, ginger and honey in a small pan. Bring to a simmer and cook until soft and thick, about 20 minutes. Carefully pick out the pieces of ginger and throw away. Scrape into a bowl and let cool. Once cool, divide the rhubarb into 4-ounce ramekins evenly. Set aside.

For the custard:

Preheat the oven to 300ºF. Whisk the egg yolks until well blended and light.

Combine the cream and the sugar in a small pot and heat until barely simmering. Once warm, add 1/4 cup of the cream mixture to the eggs and whisk until blended.

Gradually add the rest of the cream to the egg and whisk until well blended. Add the vanilla and mix through. Strain the mixture through a fine sieve into a measuring cup for easy pouring into the ramekins.

Divide the mixture evenly into the 4-ounce ramekins containing the rhubarb filling. Place the ramekins in a large roasting pan and fill the pan with the hot water until it reaches halfway up the sides of the ramekins; be careful not to get water into the custard ramekins. Bake for about 45 minutes or until no longer jiggly in the center. Remove the ramekins from the water bath and let them cool. Once cool, wrap with plastic wrap and let set in the fridge overnight.

Just before serving, generously sprinkle granulated sugar on top of each creme brulee and caramelize with a blow torch or place under the broiler, moving them around to get them evenly caramelized.

Recipe adapted from The Ginger Snap Girl.