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1
In a small saucepan, combine rubarb, granulated sugar, brown sugar and water; bring to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until thickened and rhubarb is softened. Let cool.
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2
Method for Custard:.
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3
In a saucepan, heat cream to almost simmering (until hot to touch). In a bowl, stir together egg yolks, eggs and granulated sugar just until blended; gradually stir in hot cream.
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4
Strain through a fine sieve into a heatproof bowl or large measure. Stir in vanilla.
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5
Divide rhubarb evenly among six ramekins or custard cups. Carefully spoon custard mixture over rhubarb.
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6
Place ramekins in a large roasting pan, large enough to hold them without touching.
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7
Pour in enough hot tap water to come halfway up sides of custard cups. Carefully place pan in 300F oven.
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8
Bake until custard sets, but still quivers when gently shaken, about 1 hour.
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9
Carefully remove cups from water bath; let cool to room temperature.
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10
Cover each ramekin tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
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11
To Serve: Gently blot any liquid that has formed on surface of custards with paper towels.
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12
Sprinkle 2 teaspoons brown sugar evenly over top of each. Transfer cups to a baking sheet. Broil as close as possible to heat source until sugar melts and caramelizes, about 2 minutes. Let stand until sugar hardens. (Desserts may be refrigerated up to 1 hour after broiling).
