RHUBARB CRÈME BRULEE

2 Cups Heavy Cream, 5 Egg Yolks, 1/2 Cup Sugar, 1 lb Rhubarb

Heat the cream with the rhubarb to 130ºF. Turn it off and let it sit. Meanwhile, mix the yolk with the sugar for 5 minutes. Put yokes into the cream and mix it. Put it in the ramekin and place in a water bath. Place in a 350ºF (175ºC) oven for 20 minutes or until set.