- 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
- 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.