Rhubarb & Star Anise Creme Brulee

	450g rhubarb, chopped
	150g sugar
	2 whole star anise
	300ml fresh cream
	300ml thickened cream
	6 egg yolks
	70g caster sugar plus extra for topping

You can make these the day before you need them. Thickened cream comes in pottles and is available in the refrigerated aisle at supermarkets.

1.	Preheat the oven to 160°C bake.
2.	In a saucepan, cook the rhubarb, sugar and 1 star anise over a medium heat for about 10-12 minutes or until the sugar has dissolved.
3.	Discard the star anise; set the rhubarb aside to cool.
4.	In another saucepan, heat the creams and the second star anise over a medium heat for 5-6 minutes until almost boiling.
5.	Remove from the heat and set aside to allow the star anise to infuse.
6.	Beat the egg yolks and caster sugar in a large bowl until pale – use an electric beater if you have one, it will give the best results.
7.	Add the cream to the egg yolks discarding the star anise and stir until combined.
8.	Take six 150ml ramekins and spoon the rhubarb mixture into the base, then pour the egg and cream over the top.
9.	Alternatively, you can use a 1-litre dish – I do prefer individual crème brûlées, though.
10.	Place the ramekins in a roasting pan and pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 30-35 minutes until just set.
11.	Remove the ramekins from the oven and set aside to cool before refrigerating for 3-4 hours or overnight.
12.	A little while before serving, sprinkle the top of each ramekin with caster sugar, making sure you cover the entire top.
13.	Using a brûlée torch or the hot grill, brûlée the top until it caramelises.
14.	I then put them back into the fridge until needed.

This is an edited
extract from The Laden
Table by Ashia Ismail-
Singer published by
Bateman Books, RRP
$59.99. Photography
by Lottie Hedley.