Baked Custard with Roasted Rhubarb and Whiskey

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: Baked Custard with Roasted Rhubarb and Whiskey is a comforting, creamy custard with brilliant, tangy roasted rhubarb infused with vanilla and Irish whiskey. Past its childhood favourite silky texture and delicate sweetness, the zingy sweet-sour rhubarb remodeled traditional custard right into a charmingly boozy deal with for adults. It’s the right end for a cocktail party.

I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used on this apple crisp recipe and on this beautiful O’Driscolls Irish Whiskey Cake. My cousin, Michael J. Stafford is the managing director of Stafford Bonded in my hometown of Wexford, Eire. Michael carried on the household enterprise created by our grandfather (James Stafford) and likewise our fathers (George Stafford Snr and Michael Stafford Snr). As well as, Michael has chronicled the historical past of the Stafford household in Wexford fantastically on the Stafford Bonded web site. O’Driscolls Irish Whiskey is impressed by Diarmuid O’Driscoll, Michael’s different grandfather, a real inspiration and a terrific storyteller who lately handed away at 104. You’ll perceive the inspiration whenever you hear Diarmuid discuss of the O’Driscoll household.

Desk of Contents

What’s Baked Custard with Roasted Rhubarb and Whiskey?

• Baked Custard with Roasted Rhubarb and Whiskey is a fragile, silky dessert made with a medley of eggs, sugar, and heavy whipping cream. Unquestionably, sweetened, whiskey-infused roasted rhubarb is a fantastically contrasting accompaniment.
• Baked custards are cooked in a water tub to make sure a uniformly easy and creamy texture.
• Custard-like dishes have been made in historic Greece and Rome. Subsequently, improved expertise made baked custards common within the 1800s. As well as, the sweetness and comforting texture of custard makes numerous varieties of them common all around the world. Well-known variations embody French creme brulee, Italian panna cotta, Spanish flan, and the U.Ok.’s custard tarts.
• Whiskey, because the star ingredient, makes a fantastically contrasting accompaniment together with sweetened, roasted rhubarb.

Key Substances and Why

• Egg Yolk

  • Egg yolks are an emulsifier, binding fats and water content material collectively to kind a easy and uniform texture.
  • The fats in egg yolks provides the custard a creamy mouthfeel and depth of taste.
  • Moreover, yolks coagulate in warmth to thicken and set the custard.
  • Additionally, egg yolks give custard its beautiful golden coloration.

• Granulated Sugar

  • Sugar makes the custard candy, and balances out the dairy flavors of eggs and heavy whipping cream.
  • As well as, sugar can caramelize throughout baking which provides a beautiful toffee-like observe to the dessert.

• Cornstarch

  • Cornstarch absorbs liquid to gel and thicken the baked custard.
  • Moreover, it additionally stabilizes the combination and protects it from splitting or curdling.

• Heavy Whipping Cream

  • Heavy whipping cream’s high-fat content material contributes to the baked custard’s indulgent mouthfeel.
  • Additionally, the fats and pure dairy sugars give the custard a contemporary style with caramelly notes.

• Rhubarb

  • The refreshing tartness of rhubarb is an excellent distinction to the richness and sweetness of baked custard. Plus, its rosy coloration seems beautiful towards the creamy custard.
  • Roasting rhubarb with sugar, vanilla bean paste, and Irish whiskey provides it scrumptious complexity.
  • Additionally remember to strive these different recipes that function the distinctive taste of rhubarb: Easy Rhubarb Crisp and Strawberry and Rhubarb Crostata.

Easy methods to Make Baked Custard with Roasted Rhubarb and Whiskey

• Prep

  • First, warmth water in a kettle till boiling
  • Preheat oven to 300°F (150°C). Place a 9-inch baking pan into a bigger roasting pan.

• Make the Custard

  • Whisk the egg yolks, sugar, and cornstarch.
  • Subsequent, add cream, whisk till easy, and sieve combination to take away any lumps. Then pour the combination into the baking dish and high with grated nutmeg.
  • Put the baking dish into the roasting dish and place within the oven. Subsequent, pour the boiling water from the kettle into the roasting pan to come back midway up the edges of the baking dish.
  • Bake for 55-65 minutes till custard is about however barely wobbly within the middle. Then let cool in water tub for an hour.

• Put together the Rhubarb

  • Toss the rhubarb with sugar, vanilla bean paste, and 1/4 cup whiskey.
  • Subsequent, roast on a baking sheet at 350°F (180°C) for 20 minutes till sugar begins to caramelize.
  • Switch rhubarb to a serving bowl and add 1/4 cup of whiskey. Serve spooned over custard.

Can I Make Baked Custard with Roasted Rhubarb and Whiskey in Advance?

• • The baked custard ought to be served on the day it’s ready.
  • Additionally, the roasted rhubarb might be made someday forward, refrigerated, and reheated within the microwave or on the stovetop earlier than serving.

Easy methods to Retailer Baked Custard with Roasted Rhubarb and Whiskey

Retailer leftovers in a coated container within the fridge for as much as two days.

FAQs

• Is it essential to bake the custard in a water tub?

  • A water tub creates steam throughout baking, making a moist setting, which gently cooks the eggs.
    • The water tub ensures the custard received’t overcook or curdle as it’d if uncovered to direct excessive warmth.
    • Additionally, this sluggish cooking prevents cracks which occur when the custard cooks and expands too rapidly.
    • The water tub ensures even cooking that provides the custard a fragile texture all through.
  • As well as, the heat from the water tub additionally protects the custard from too-rapid cooling after it’s faraway from the oven. This helps the custard set effectively.

• Can I make this recipe with out eggs?

For a custard like this, eggs are the primary ingredient. I wouldn’t suggest a substitute.

• How can I stop baked custard from weeping? By the point I served it, there was a variety of liquid within the dish.

  • When custard is overcooked or cooked at too excessive of a temperature, or cools too quickly, the proteins from the eggs coagulate and trigger the custard to squeeze out liquid. So remember to thoughts the advisable cooking temperature, and let the custard cool steadily within the water tub.
  • Additionally, utilizing low-fat dairy within the custard could cause weeping as there’s not sufficient fats to maintain the custard steady. Make sure to use heavy whipping cream right here.

Gemma’s Professional Chef Suggestions

• Take care to take away the custard when it’s nonetheless a bit wobbly within the middle. It is going to proceed cooking a bit when it’s faraway from the oven, and if the custard is overbaked, it’ll have an off texture.
• You’ll be able to serve this custard whereas it’s nonetheless heat in the event you favor. On this case, simply roast the rhubarb as quickly as you take away the custard from the oven. The roasting time ought to give the custard sufficient time to arrange a bit on the counter.
• When you would relatively have an alcohol-free dessert, you may miss the whiskey.
• Alternatively, in case you are serving this to each children and adults, roast the rhubarb with out the whiskey, then simply sprinkle ¼ cup (2 fl oz/60 ml) whiskey over the rhubarb supposed for grown-ups earlier than serving.
• When you can’t discover any rhubarb, strive making this with roasted strawberries as a substitute. Merely use double the quantity of hulled strawberries however maintain the remainder of the components and technique the identical.

Extra Custard Recipes