Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This version of crème brûlée takes on an Irish touch with the addition of toasted oatmeal and a hit of Bushmills. Patrick McLarnon, chef at Ardtara, County Londonderry, keeps it a fixture on the menu although he changes the fruit compote seasonally. Here he uses a small ramekin which is a perfect size given the richness of the crème. From "The Irish Heritage Cookbook" by Margaret Johnson

Ingredients Nutrition


  1. To make the Custard:.
  2. Preheat the oven to 375°F
  3. Butter six 6-ounce ramekins.
  4. Place the oats into a shallow ovenproof dish and toast in the oven until they start to brown and smell nutty; about 10 minutes. Remove from oven and pour on the whiskey, which will evaporate from the heat of the pan.
  5. Reduce heat to 325°F
  6. In a small bowl, whisk the egg yolks and sugar together until the sugar is dissolved. Add the cream and oats and stir to blend. Spoon the mixture into the prepared ramekins.
  7. Set the ramekins in a large baking pan and add hot water to come halfway up the sides of the ramekins.
  8. Bake until the custard is set, about 45 minutes.
  9. Remove from the oven and let cool in the baking pan for 15 minutes.
  10. Remove the ramekins from the baking pan, cover with plastic wrap, and refrigerate until serving time.
  11. To make the compote:.
  12. In a small saucepan, combine the water and sugar and bring to a boil over medium heat. Boil for 2 minutes, reduce heat, add the rhubarb, and cook until tender, about 10 minutes.
  13. To serve:.
  14. Preheat the broiler.
  15. Dust each custard with 1 tablespoon confectioners' sugar and place under the broiler until caramelized (or if you are lucky enough to have a little torch, you can do it with that).
  16. Serve with a spoonful of rhubarb compote on the side.
  17. Note:.
  18. If rhubarb is not available, use the method above to stew your favorite seasonal fruit, or use sliced fresh fruit.