Washed rind cheese custard, rhubarb and sesame praline

METHOD

1. The day before, remove and discard green leaves from rhubarb and cut the stems into 8cm pieces. Toss rhubarb and sugar together in a bowl. Transfer rhubarb mixture to a colander with a bowl underneath to catch liquid. Cover and refrigerate for 24 hours. Transfer the rhubarb to a saucepan over a medium heat (discard liquid in bowl or reserve for another use). Simmer, uncovered, without stirring, until the rhubarb softens, about 5 minutes. Remove from heat.
2. For sesame praline, combine caster sugar and ½ cup water in a medium saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil, reduce heat and simmer, without stirring, for 5 minutes or until light caramel coloured. Add sesame seeds and carefully swirl the pan to combine with sugar syrup. Continue to cook, without stirring, for 10 minutes until the sesame seeds are toasted and the caramel is golden. Pour on a baking tray lined with baking paper. Leave to cool before breaking into pieces and crushing lightly in a pestle and mortar.
3. Pre-heat the oven to 140ºC (120ºC fan forced). Bring the cream almost to the boil either in a small saucepan or in the microwave. Stir in the cheese and keep stirring until it has melted into the cream.
4. Whisk the eggs in a medium bowl and stir in the hot cream mixture, stirring constantly. Strain and pour into four ½ cup ramekins up to the rim. Place in a baking dish and when it is on the oven shelf, pour boiling water to half way up the sides of the ramekins. Cook for 35 minutes or until set.
5. Serve immediately with a spoonful of rhubarb and a few shards of sesame praline.