Creme Brulee with Rhubarb and Ginger

For the rhubarb filling:

• 3/4 pound of fresh rhubarb, washed and roughly cubed
• 4 tablespoons of water
• 2 tablespoons of honey
• 2 Ounces of fresh ginger, sliced thinly

For the custard:

• 1 Pint of heavy cream
• 1/4 Cup of granulated sugar
• 4 Large egg yolks
• 1 teaspoon of vanilla extract
• 1 Quart of boiled water for the water bath

For the rhubarb filling:

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

For the custard:

1. Preheat the oven to 300 degrees.
2. Whisk the egg yolks until well blended and light.
3. 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.
4. Gradually add the rest of the cream to the egg and is well blended. Add the vanilla and mix through.
5. Strain the mixture through a fine sieve into a measuring cup for easy pouring into the ramekins.
6. Divide the mixture evenly into 4 ounce ramekins.
7. Place the ramekins in a large roasting pan and fill the pan with the hot water until it reaches half way up the sides of the ramekins, be careful not to get water into the custard ramekins.
8. 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.
9. 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.