Rosemary rhubarb & lemon bay custard

1. Preheat the oven to 150°C / 130°C Fan / 300°F / Gas Mark 2.
2. Put the bay leaves, lemon rind and cream in a small saucepan and heat gently until it reaches boiling point. Remove from the heat and set aside for 2 hours to infuse.
3. Whisk the eggs, egg yolk and sugar together until the mixture is pale and creamy and then whisk in the lemon juice. Strain the cream mixture through a fine sieve into a bowl and stir until combined
4. Pour the custard mixture equally into 8 individual ramekin dishes and place on a baking sheet and bake for 50 minutes or until the custards are almost set in the middle. Leave to go cold and chill until required. (Return to room temperature before serving).

1. Cut the rhubarb into 2.5cm chunks and add to a saucepan with the zest and juice of an orange. Heat with the sprig of rosemary and demerara sugar to taste.
2. Remove the rosemary sprig and allow to cool.
3. When cool spoon on top of the lemon bay custards evenly for each ramekin and serve.