Ingredients (serves 2)
210mls thickened cream
2 tablespoons caster sugar
1 teaspoon orange zest
¼ teaspoon cardamom
2 egg yolks
Caster sugar for caramelisation
200g rhubarb, trim, cut 2-inch pieces
¼ cup raw sugar
1 piece orange peel
¼ cup orange juice
- Preheat oven to 140°C (285°F). Place cream, caster sugar, orange zest and cardamom in a saucepan over medium heat and bring just to the boil, remove from heat and set aside.
- Place egg yolks in a bowl and whisk together until lighter in colour, pour cream mixture into the egg yolks and whisk to combine. Pour into 2 x (4 x 2 inches) ramekins, holding at least (125ml).
- Place ramekins into a baking dish and pour enough boiling water to come halfway up the sides. Place in the oven and bake for 40-45 minutes or until the brulee wobbles in the centre when lightly shaken. Remove from oven and take ramekins out of the bain-marie. Cool before placing in the fridge for at least 4 hours or overnight, the custard will set over this time.
- For rhubarb compote: Place rhubarb, sugar, orange zest and juice in a saucepan over medium heat. Bring to boil then simmer until rhubarb is tender. Remove from heat and cool. Place in the fridge if preparing the day before.
- When ready to serve or an hour before, scatter tops of the brulee with caster sugar, make sure there is an even coating over the whole surface of the custard. Using a blow torch caramelise the sugar until golden.
Place brulee’s on two serving plates, spoon rhubarb compote into two small dishes and place beside the brulee, garnish with mint and serve.
*The brulee & rhubarb compote can be made the day before. A blow torch is needed for this recipe to make preparation easier.