-
1
To make the Custard:.
-
2
Preheat the oven to 375F
-
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.
-
5
Remove from oven and pour on the whiskey, which will evaporate from the heat of the pan.
-
6
Reduce heat to 325F
-
7
In a small bowl, whisk the egg yolks and sugar together until the sugar is dissolved.
-
8
Add the cream and oats and stir to blend.
-
9
Spoon the mixture into the prepared ramekins.
-
10
Set the ramekins in a large baking pan and add hot water to come halfway up the sides of the ramekins.
-
11
Bake until the custard is set, about 45 minutes.
-
12
Remove from the oven and let cool in the baking pan for 15 minutes.
-
13
Remove the ramekins from the baking pan, cover with plastic wrap, and refrigerate until serving time.
-
14
To make the compote:.
-
15
In a small saucepan, combine the water and sugar and bring to a boil over medium heat.
-
16
Boil for 2 minutes, reduce heat, add the rhubarb, and cook until tender, about 10 minutes.
-
17
To serve:.
-
18
Preheat the broiler.
-
19
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).
-
20
Serve with a spoonful of rhubarb compote on the side.
-
21
Note:.
-
22
If rhubarb is not available, use the method above to stew your favorite seasonal fruit, or use sliced fresh fruit.
