Baked Whiskey Custard with Abernethy Oatmeal Biscuits
Difficulty medium
Preparation Time (mins) 20 mins
Cooking Time (mins) 40 mins plus 1 hr cooling
Servings 8
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
- Grease and line an 8 inch square baking tin with cling film.
- Set the oven to 150c.
- 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.
Abernethy Oatmeal Biscuit Instructions
- Set oven to 170oc and line 2 baking sheets with parchment paper.
- Beat the butter and sugar until pale and fluffy.
- Fold in the flour, porridge oats, baking soda and vanilla.
- Roll out the dough to ½ cm thick and cut into shapes.
- Bake for 15-20 minutes or until golden.
- Cool on a wire rack.
- Serve on the side of the custard with a dollop of jam.
Allergy AdviceThis recipe may include:
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- Cereals
- Milk
