Rhubarb and Custard Brulee

• 1 lb fresh rhubarb, trimmed
• 12 cup superfine sugar
• 3 tablespoons water
• 8 egg yolks
• 3 teaspoons cornstarch
• 12 teaspoon vanilla extract
• 2 cups whole milk
• 3 tablespoons powdered sugar

1. Thinly slice rhubarb and place in a saucepan with half the sugar and water; cook gently for 10 minutes until the rhubarb is tender but still bright pink; cover and leave to cool.
2. Use a fork to mix together the egg yolks, remaining sugar, cornstarch, and vanilla in a bowl.
3. In another saucepan, add the milk; bring almost to a boil; gradually stir the milk into the yolk mixture, then strain back into the saucepan.
4. Bring the milk back to an almost boil, then decrease the heat and cook very gently for 3-4 minutes, stirring continuously, until the custard thickly coats the back of the spoon.
5. Pour the custard into a bowl, cover with a saucer and leave to cool.
6. Arrange 6 ramekins or custard cups on a tray and fill with alternating spoonfuls of rhubarb and custard; chill in the refrigerator for 3-4 hours.
7. About 25 minutes before serving, sprinkle the tops of the custards with the powdered sugar (no need to sift) and caramelize with a blowtorch.
8. Leave at room temperature until serving.

fresh rhubarb, sugar, water, egg yolks, cornstarch, vanilla, milk, powdered sugar

Taken from www.food.com/recipe/rhubarb-and-custard-br-l-e-288434 (may not work)