for 4 person

Crème brûlée

5 dl	Thai Kitchen Coconut Cream
1 dl	water
70 g	ground cane sugar
30 g	Maizena cornflour
1	vanilla pod, cut lenghtwise, seeds scratched out
1 pinch	salt

Rhubarb

200 g	rhubarb, cut into cubes
1 tbsp	sugar

To serve

4 tbsp

ground cane sugar

How it's done

Crème brûlée

Whisk the coconut milk with all the other ingredients up to and including the salt, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into the ramekins, leave to cool, cover and chill for at least 4 hrs.

Rhubarb

Place the rhubarb and sugar in a pan, sauté for approx. 1 min.

To serve

Sprinkle the sugar evenly over the custard and caramelize with a blowtorch. Serve with the rhubarb.

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