RHUBARB & CUSTARD BRÛLÉE

A seasonal upgrade for the French classic.

Hi Folks,

Welcome back to another issue of How I Cook.

An especially warm welcome to all of the new readers! A lot of you end up here via Instagram or TikTok and I want to thank you for taking that leap and spending some time reading my work. It’s this space and community that means the most to me, so I appreciate ya!

Like peas in a pod, some ingredients a…