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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steel oat	2	tablespoons	cut	-	-	-	-
bushmills irish whiskey	2	tablespoons		-	-	-	-
egg yolk	5			273.7	3.0515	13.481	22.559
superfine sugar	1/2	cup		387.0	99.98	0.0	0.0
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
water	1 1/2	cups		0.0	0.0	0.0	0.0
sugar	1 1/2	cups	granulated	479.7	90.012	15.015	7.4879999999999995
rhubarb	1		cut	25.62	5.5388	1.0979999999999999	0.244
confectioner ' sugar	6	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.