Irish Creme Brulee With Fruit Compote

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)
• 1 1/2 cups water
• 1 1/2 cups granulated sugar
• 1 lb rhubarb, cut into 1-inch pieces
• 6 tablespoons confectioners' sugar

Recipe

• 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.