Creme brulee is one of my all time favorite indulgences. Take a spoonful and close your eyes to concentrate on all its glory; the seductive qualities of vanilla (an adored aphrodisiac), its soft creamy texture interrupted by delicate shards of caramelized sugar. As if that isn't enough to put your senses in a tailspin...try adding a dollop of homemade strawberry-rhubarb compote and you'll be taken to another level.

Strawberry Rhubarb Creme Brulee
Serves: 6 depending on the size of your ramekins
Use six 7-8 oz ramekins

Fruit Compote:

• 1 1/2 cups chopped Rhubarb rhubarb pieces, about 1/2" long
• 1/2 cup quartered strawberries, hulled
• 1/3 cup granulated sugar
• 3 tbsp light brown sugar
• 1 tbsp water

Custard:

• 2 cups whipping cream
• 5 egg yolks
• 2 eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1/4 cup sugar in the raw

Directions
Compote:
Combined the chopped rhubard, strawberries, both sugars--white and brown, and a teaspoon of water. Bring to a boil. Reduce the heat and let this simmer, until the rhubarb/strawberry mixture starts to thicken, occasionally stirring, for about 10 - 15 minutes. Remove from heat and let  cool.

Custard:

1. In a nonreactive pan, pour the cream and heat up over low heat until steaming. Do not let this boil.
2. In a bowl, stir together the egg yolks, eggs and granulated sugar, just until blended
3. Slowly stir the egg/sugar mixture into the hot cream, gently blending this together
4. Strain the custard through a fine sieve into bowl
5. Blend in the vanilla, and set aside

Prepping:

1. When the Rhubarb has cooled down, evenly distribute the strawberry rhubarb mixture into the bottom of each ramekin; about 1 - 2 tablespoons per. For shallow ramekins one hefty spoonful will do.
2. Spoon the custard over the strawberry rhubarb mixture.
3. Place the ramekins into a tall-sided roasting pan. Fill the pan with water about 1/2 way up the side of the ramekins.
4. Place in the oven at 325 F degrees for about 30-35 minutes
5. Carefully remove cups from water bath and let cool.
6. Cover each ramekin tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
   

Fire it Up! 

1. Place the ramekins on a cookie sheet (to protect your counter)
2. Sprinkle 2 teaspoons Sugar in the Raw evenly over each ramekin.
3. Using a blow torch, heat the sugar with the flame until it begins to brown.
   
4. Stop when it reaches a golden color.Serve immediately