1 hr 15 mins
Chef Kate's Note:
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
My Private Note
Units: US | Metric
For the custard
- 2 tablespoons steel cut oats (McCann's is lovely)
- 2 tablespoons bushmills Irish whiskey
- 5 egg yolks
- 1/2 cup superfine sugar
- 2 cups heavy cream (whipping cream)
For the Rhubarb Compote
For the Creme Brulee
- 6 tablespoons confectioners' sugar
- 1To make the Custard:.
- 2Preheat the oven to 375°F
- 3Butter six 6-ounce ramekins.
- 4Place 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.
- 5Reduce heat to 325°F
- 6In 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.
- 7Set the ramekins in a large baking pan and add hot water to come halfway up the sides of the ramekins.
- 8Bake until the custard is set, about 45 minutes.
- 9Remove from the oven and let cool in the baking pan for 15 minutes.
- 10Remove the ramekins from the baking pan, cover with plastic wrap, and refrigerate until serving time.
- 11To make the compote:.
- 12In 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.
- 13To serve:.
- 14Preheat the broiler.
- 15Dust 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).
- 16Serve with a spoonful of rhubarb compote on the side.
- 18If rhubarb is not available, use the method above to stew your favorite seasonal fruit, or use sliced fresh fruit.
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Nutritional Facts for Irish Creme Brulee With Fruit Compote
Serving Size: 1 (309 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 643.5
- Calories from Fat 298
- Total Fat 33.1 g
- Saturated Fat 19.5 g
- Cholesterol 266.0 mg
- Sodium 40.6 mg
- Total Carbohydrate 82.8 g
- Dietary Fiber 1.7 g
- Sugars 75.4 g
- Protein 4.8 g