Beki Lamb's Honey Creme Caramel with Poached Rhubarb and pansy flowers





Rhubarb is a real menu favourite for desserts at Sunday Painters. Beki's hot tip re cooking the Rhubarb (and any other fruit) is to disgorge it - let it sit for an hour whilst the sugar melts into the fruit - before cooking. Makes for a tastier, less stewed and more poached result.

Ingredients

Serves 6

Crème Caramel:
50mls Honey Wine
1 litre milk
5 eggs
2 egg yolks
150g sugar
50g honey

Caramel
200g Sugar
¼ cup water
splash honey wine

Rhubarb:
6 stalks Rhubarb
juice + zest of 1 x blood orange
2 cups sugar

Method

Make a caramel with the sugar and water, wait until it turns a nice brown colour then pour in a splash of honey wine, cool for a couple of minutes then pour into ramekins or 1 large flan dish.


For the custard, heat the milk and honey and honey wine. Whisk the egg yolks, eggs and sugar until pale and thickened a bit. Pour over the milk that has been bought to the boil and whisk well. Skim off any foam. Pour custard over the caramel and place in a water bath and cook at 180 for 20-30 minutes or until set.


Cut the Rhubarb into 3 so you have even longish pieces. Disgorge with sugar and orange and let sit for 1 hour then cook for 20 minutes or until still a bit firm. *

Cool the Crème Caramels then pop onto plate and serve with the Rhubarb and some syrup. Garnish with different coloured pansies.