Irish Creme Brulee With Fruit Compote

"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"
 
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Ready In:
1hr 15mins
Ingredients:
9
Serves:
6

ingredients

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directions

  • 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.
  • Note:.
  • If rhubarb is not available, use the method above to stew your favorite seasonal fruit, or use sliced fresh fruit.

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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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