White Chocolate & Rhubarb Creme Brulee

Preheat oven to 180C (360F) and place a jug full of water onto the boil.
Bring cream, milk and vanilla extract to scalding point in a saucepan over medium heat. Stir chopped white chocolate into hot cream mixture until it melts.
Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl until thick and creamy.
Place rhubarb pieces in a roasting pan. Top with water and the extra 2 tablespoons caster sugar. Roast for 15 minutes or until just tender. Drain the rhubarb and put aside.
Reduce oven to 150C (300F).
Whisk the cream mixture into the egg mixture (a little at first to temper the eggs, then the remaining mixture in a steady slow stream). Strain into a jug.
Divide thoroughly drained rhubarb among six (3/4 cup) ovenproof ramekins. Pour over custard mixture (the rhubarb will float to the surface).
Place ramekins in a roasting pan. Very carefully add boiling water into the pan to reach halfway up sides. Then carefully place in the oven and bake for 35-40 minutes or until just set (there should be be a distinct jiggle in the middle).
Take the cooked custards out of the pan and place on a wire rack to cool. Then cover lightly in plastic wrap or silver foil and chill for 4 hours or until set.
When ready to serve, sprinkle raw sugar over the custards and use a blow-torch to caramelize. Let them cool for a couple of minutes, then serve.