Recipe by Chef Kate
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
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
- 1 1⁄2 cups water
- 1 1⁄2 cups granulated sugar
- 1 lb rhubarb, cut into 1-inch pieces
For the Creme Brulee
- 6 tablespoons confectioners' sugar
Directions See How It's Made
- To make the Custard:.
- Preheat the oven to 375°F
- Butter six 6-ounce ramekins.
- 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.
- Reduce heat to 325°F
- 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.
- Set the ramekins in a large baking pan and add hot water to come halfway up the sides of the ramekins.
- Bake until the custard is set, about 45 minutes.
- Remove from the oven and let cool in the baking pan for 15 minutes.
- Remove the ramekins from the baking pan, cover with plastic wrap, and refrigerate until serving time.
- To make the compote:.
- 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.
- To serve:.
- Preheat the broiler.
- 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).
- Serve with a spoonful of rhubarb compote on the side.
- If rhubarb is not available, use the method above to stew your favorite seasonal fruit, or use sliced fresh fruit.