Baked Whiskey Custard
Baked Whiskey Custard
Ingredients
- 9 egg yolks
- 75g castor sugar
- 500ml double cream
- 50g butter
- 4 tablespoons Whiskey
- 1 teaspoon vanilla extract
Method
Grease and line an 8 inch square baking tin with cling film.
Set the oven to 150oc.
Boil the cream for a minute and add the butter, whiskey and vanilla and remove from heat.
Whisk the egg yolks with the sugar and pour over the hot cream mixture and stir.
Pour into the tin and bake for about 20 minutes or until just set on top but still a bit wobbly.
Cool and then chill.
Remove from container and cut into 8 pieces.
Blackberry and Whiskey Compote
Ingredients
- 250g frozen blackberries
- 100g castor sugar
- 2 tablespoons whiskey
Method
Place in a container and gently simmer for about 3 minutes or until blackberries start to melt. Turn off the heat and allow to cool.
Chocolate Crumble
Ingredients
- 100g castor sugar
- 100g pecan nuts
- 30g butter
- ½ tablespoon cocoa powder
Method
Caramelize the sugar in a pan and add the nuts and butter.
Stir and then turn onto parchment paper and cool.
Blend with the cocoa
Sprinkle over the custard and serve the blackberry on the side.
