Method

• 1.
  Preheat oven to 120°C.
• 2.
  To make the brulee, combine the eggs, yolks and molasses in a large heatproof bowl. Place cream in a pan over medium heat and bring to just below boiling point. Gradually pour over the egg mixture, whisking constantly to combine.
• 3.
  Pour into a large (2L-capacity) ovenproof baking dish and bake for 45 minutes or until edges are set. Reduce oven to 100°C and cook for a further 15 minutes or until set with a slight wobble in the centre. Remove from the oven and cool to room temperature, then chill until set.
• 4.
  Increase oven temperature to 180°C. Line a baking tray with baking paper. For the crumble, combine sugars, oats, flour, cinnamon and cardamom, if using, in a bowl with a pinch of salt. Add butter and rub in until it resembles coarse crumbs. Spread over tray and bake, stirring halfway for 15 minutes or until golden.
• 5.
  For rhubarb compote, place all ingredients in a saucepan over low heat. Cook, stirring occasionally, for 10 minutes or until starting to collapse. Cool slightly.
• 6.
  Scatter brulee evenly with sugar and use a kitchen blowtorch to caramelise the top. Spoon over the rhubarb and scatter with oat crumble. Serve immediately.