Ginger mishti doi crème brûlée with rhubarb compote

Serves 4 Desserts and puddings

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Method

Several hours or the day before, heat the evaporated milk, cream and stem ginger in a pan. When simmering, remove from the heat and allow to infuse for at least 20 minutes. Preheat the oven to 180C/160C F/Gas 4. Put a large, wide, non-stick pan over a medium heat. Add the sugar and cook for around 10 minutes until you have a rich, amber-coloured caramel. It is important to let the sugar caramelise as it adds a complex hint of bitterness, but don’t let it burn. When the caramel is ready, remove from the heat. Strain the warm ginger cream through a sieve into the caramel, taking care as it will splutter.

Return the pan to a medium heat, making sure the caramel fully dissolves into the liquid – you can use a whisk to make this easier. After around 3 minutes, when dissolved, remove from the heat. Put the yoghurt in a large bowl, pour the caramel cream over and whisk to combine. Transfer the cream mixture to a ceramic baking dish approx. 20x10cm and put the dish into a large, deep roasting tin. Pour boiling water from the kettle into the roasting tin, so that it comes halfway up the sides of the dish. Carefully place in the centre of the preheated oven and bake for 15 minutes. Allow to cool, still inside the water bath. When cool, transfer to the fridge and allow to chill for at least 8 hours or overnight.

Meanwhile, make the compote. Turn the oven up to 200C/180C F/Gas 6. Put the rhubarb in a large roasting tin, cover with the sugar and roast in the top of the oven for 10-15 minutes until tender. Transfer to a serving dish and allow to cool. Just before serving, remove the crème brûlée from the fridge and dust with a thin, even layer of demerara sugar. With a blowtorch or under the grill, caramelise the sugar so it is evenly melted with a slight burnt tinge. Serve with the rhubarb compote.