1

Place rhubarb, orange juice and ginger in a medium saucepan. Bring to the boil. Reduce heat to medium. Simmer for 8-10 minutes or until rhubarb starts to break down. Stir mixture to combine. Divide between four 1-cup (250ml) capacity ovenproof ramekins.

2

Whisk egg yolks, Equal and vanilla bean paste in a medium heatproof bowl. Bring milk to simmering point in a small saucepan over medium heat. Slowly pour hot milk into egg mixture, whisking to combine. Strain into a jug.

3

Preheat oven to 160°C. Place ramekins in a large baking dish. Pour custard into ramekins. Add enough boiling water to baking dish to come halfway up side of ramekins. Carefully place in oven. Bake for 30-35 minutes or until just set in centre. Remove from baking dish and stand for 30 minutes to cool. Chill for 4 hours or overnight.

4

Sprinkle caster sugar evenly over top of custards. Caramelise sugar using a blow torch. Or cook under a hot grill for 1-2 minutes or until caramelised.