Rhubarb & rosemary crème brûlées

Put the cream and milk in a pan with the vanilla bean paste and set aside to infuse while you continue making the custard.

Preheat the oven to 160ºC, gas mark 3. Whisk the egg yolks with 100g sugar for 2-3 minutes until pale and thickened. Put the cream and vanilla over a medium heat until steaming, then gradually pour through a sieve over the egg yolks, stirring constantly. Pour into 4 heatproof ramekins and put in a roasting tin. Pour just-boiled water into the tin until it comes about halfway up the sides of the ramekins. Put in the oven and cook for 50 minutes-1 hour until set with a slight wobble. Carefully remove from the tin and allow to cool, then chill until ready to eat (overnight if possible).

Meanwhile, in a food processor, whizz together the rosemary and remaining 175g sugar. Cut the rhubarb into 4cm batons. Coat in 2 tbsp of the rosemary sugar and leave to stand for 20 minutes, then put in a pan with 1 tbsp water and cook over a low heat until just soft (10-15 minutes). Cover and set aside to cool.

When ready to eat, preheat the grill to high. Sprinkle a thin layer of rosemary sugar over the tops of the custards (about 1 tbsp per ramekin) and put under the grill for a few seconds until the sugar has melted and caramelised (you can also use a kitchen blowtorch if you have one). Serve straightaway with the rhubarb alongside.