Brooks Hotel in Dublin has one of the best whiskey bars in the country and their head chef, Patrick McLarnon, likes to include Irish whiskey in his recipes. This Creme Brulee features regularly on Brook's menu and has become a firm favourite with regular guests.
This recipe uses not only Irish whiskey and Irish cream but also Irish oatmeal. Ireland has the perfect climate for growing oats and is, just like Scotland, famous for porridge, but it is a little known fact that oats were regularly used by Irish distilleries in the 19th century as part of the mash in making pure pot still whiskey. The history of Irish Pure Pot Still Whiskey, or Single Pot Still as it is now known, is fascinating - check out www.singlepotstill.com for more information.
1. Bake oatmeal in oven until brown and nutty.
2. Beat the egg yolks and sugar together in a bowl until pale in colour.
3. When the cream is heated pour it slowly into the yolk and sugar mix, stirring well, then strain through a sieve.
4. Add the toasted oatmeal, the Tullamore Dew and stir well. Divide into 4 oven proof dishes/ ramekins.
4. Place dishes into a deep pan and add enough hot water to come half up the sides of the dishes. Place in the oven and bake approx 30 – 35 mins until set.
5. Allow to cool then place in the fridge to chill completely.
6. To serve, sprinkle each with a thin even layer of Demerara sugar and glaze under a hot grill, or use a blow torch. When cool the sugar will set as crisp thin crust.
7. Garnish with fresh raspberries and a little icing sugar.