Preparation time: 15 min
Cooking time: 30 min
Serves 4

 INGREDIENTS

• 5 oz rhubarb
• 17 fl oz heavy cream
• 4 tablespoons + 2 teaspoons sugar
• 5 egg yolks
• 1 vanilla bean
• 2 tsp. butter
• 2 tablespoons brown sugar

METHOD

Peel and finely chop the rhubarb.

Melt the butter in a pan and brown the rhubarb with 2 teaspoons of sugar for 5 minutes. Divide into the mini-frying pans.

In a bowl, briskly whisk the egg yolks with sugar.

Split the vanilla bean in half and add to a saucepan with the cream. Bring it to a slow boil.

Next, pour the cream onto the egg yolk and sugar mixture while whisking.

Remove the vanilla bean and divide into the mini-frying pans.

Place the mini-pans in a water bath in the oven and cook for 25 minutes at 300°F.

Let it cool, then top with brown sugar and use a blowtorch to caramelize it.

Tip: You can also create this recipe with different fruits that are in season.