Ingredients

• 8 large free-range eggs
• 115g/4oz caster sugar
• 2 vanilla pods
• seeds only
• 250ml/9fl oz whole milk
• 750ml/25fl oz double cream
• 55g/2oz demerara sugar
• 1 egg white
• 550g/1lb 4oz whole almonds
• 200g/7oz caster sugar
• ¼ tsp sea salt
• 300g/10½oz rhubarb
• cut in 2cm/¾in pieces
• 1 tbsp caster sugar
• 2 blood oranges
• juice only

Directions

• Using an egg cutter
• cut the top off the large eggs and pour out the contents. Dry the egg shells out.
• Put the egg yolks in a bowl
• add the caster sugar and vanilla seeds. Whisk together until pale
• fluffy and well combined.
• In a small pan
• bring the milk and cream to a gentle boil. Gradually pour over the egg mixture.
• Pour the mix back in the pan and cook until it has thickened
• and coats the back of a spoon. Leave aside to cool.
• Carefully ladle the mixture into the dried egg shells. Just before serving sprinkle the demerara sugar on top and carmelise it using a chef's blowtorch.
• For the almonds
• preheat the oven to 130C/110C Fan/Gas 1 and line a baking tray.
• Lightly beat the egg white with 1 tablespoon water. Add the almonds and stir until well-coated. Mix the sugar and salt together and sprinkle over the nuts. Toss to coat
• and spread evenly on the tray.
• Cook for 1 hour in the oven
• stirring occasionally
• until golden-brown. Leave to cool.
• Increase the oven temperature to 200C/180C Fan/Gas 6.
• Put the rhubarb in a roasting tin. Sprinkle over the sugar
• then drizzle over the juice. Roast the rhubarb in the oven for 8-12 minutes
• or until just tender. Leave to cool. Place in a blender and blend until smooth.
• Serve the crème brûlée egg on a serving plate alongside the rhubarb purée and sugared almonds.