1 Peel and finely chop the rhubarb.
2 Melt the butter in a pan and brown the rhubarb with 2 teaspoons of sugar for 5 minutes. Divide into the mini-frying pans.
3 In a bowl, briskly whisk the egg yolks with sugar.
4 Split the vanilla bean in half and add to a saucepan with the cream. Bring it to a slow boil.
5 Next, pour the cream onto the egg yolk and sugar mixture while whisking.
6 Remove the vanilla bean and divide into the mini-frying pans.
7 Place the mini-pans in a water bath in the oven and cook for 25 minutes at 300°F.
8 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.