Recipes

Baked Whiskey Custard with Abernethy oatmeal biscuits

Difficulty medium
Preparation Time 20 minutes
Cooking Time 40 minutes plus 1 hr cooling
Servings 8 portions
Whiskey Custard
  • 9 Cavanagh egg yolks
  • 75g castor sugar
  • 500ml double cream
  • 50g butter
  • 4 tablespoons Irish Whiskey
  • 1 teaspoon vanilla extract
Abernethy Oatmeal Biscuit
  • 100g Abernethy butter
  • 50g castor sugar
  • 50g plain flour
  • 125g White’s organic oats
  • Pinch baking soda
  • 1 teaspoon vanilla extract

Main Instructions
  1. Grease and line an 8 inch square baking tin with cling film.
  2. Set the oven to 150c.
  3. Boil the cream for a minute and add the butter, whiskey and vanilla and remove from heat.
  4. Whisk the egg yolks with the sugar and pour over the hot cream mixture and stir.
  5. Pour into the tin and bake for about 20 minutes or until just set on top but still a bit wobbly.
  6. Cool and then chill.
  7. Remove from container and cut into 8 pieces.
Abernethy Oatmeal Biscuit Instructions
  1. Set oven to 170oc and line 2 baking sheets with parchment paper.
  2. Beat the butter and sugar until pale and fluffy.
  3. Fold in the flour, porridge oats, baking soda and vanilla.
  4. Roll out the dough to ½ cm thick and cut into shapes.
  5. Bake for 15-20 minutes or until golden.
  6. Cool on a wire rack.
  7. Serve on the side of the custard with a dollop of jam.
Allergy Advice
This recipe may include:
  • Cereals
  • Milk
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