Served as dessert

British

Fresh rhubarb - 300 gm

Caster Sugar - 3 Tablespoons

Vanilla pods - 2

Double cream - 300 ml

Full fat milk - 200 ml

Egg yolks - 8

Sugar - 80 gm

Pre-heat the oven to gas mark 1. Slice up the rhubarb and place in a pan with caster sugar and 5 Tablespoons of water. Let it remain on low heat until tender. Divide the contents into 4 to 6 serving dishes. Keep them aside. Cut the vanilla pods lengthwise and remove the seeds. Beat the egg yolks and sugar in a bowl until you get a smooth batter. Add the pods, cream and milk in a separate pan and bring to the boil. When the cream and milk starts boiling, remove the vanilla pods. Add the egg mixture in small amounts. Stir constantly. Remove any bubbles or brith from the mixture. Divide the mixture into the serving dishes on top of the rhubarb. Place the serving dishes on a roasing tray. \' Fill it with water such that the water level is only half-way up the serving dishes. Bake in the pre-heated oven for 25 minutes. Allow to cool in room temperature. Place the serving dishes in fridge until ready to serve. Sprinkle with sugar and make a design of melted chocolate/caramel.

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