Name: Baked Custard with Roasted Rhubarb and Whiskey
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 10 large egg yolks, room temperature; ⅓ cup granulated sugar (2½ oz/71 g); 2 tablespoons cornstarch; 2 ½ cups heavy whipping cream (20 fl oz/600 ml); A few gratings whole nutmeg; 1 lb rhubarb, cut into 4-inch (10 cm) pieces (16 oz/450 g); ½ cup granulated sugar (4 oz/115 g); 1 tablespoon vanilla bean paste; ¼ cup O’Driscolls Irish Whiskey (2 fl oz/60 ml); ¼ cup O’Driscolls Irish Whiskey (2 fl oz/60 ml)

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This Baked Custard with Roasted Rhubarb and Whiskey is a luxurious dessert that balances creamy indulgence with a tangy, boozy twist. The velvety custard, baked to perfection in just over an hour, melts on your tongue, while the roasted rhubarb adds a vibrant, slightly tart contrast.

A hint of whiskey infuses warmth and depth, making every bite a harmonious blend of smooth, sweet, and sophisticated flavors.

With only 10 minutes of prep, this dessert is surprisingly simple yet feels decadently special. The custard’s silky texture pairs beautifully with the tender, caramelized rhubarb, creating a dessert that’s as comforting as it is elegant. Perfect for impressing guests or treating yourself, this recipe promises a delightful end to any meal.

Ingredients for Baked Custard with Roasted Rhubarb and Whiskey

For the Custard:
10 large egg yolks (room temperature)
⅓ cup (2½ oz/71 g) granulated sugar
2 tablespoons cornstarch
2 ½ cups (20 fl oz/600 ml) heavy whipping cream
A few gratings of whole nutmeg (freshly grated for best flavor)
For the Roasted Rhubarb:
1 lb (16 oz/450 g) rhubarb, cut into 4-inch (10 cm) pieces
½ cup (4 oz/115 g) granulated sugar
1 tablespoon vanilla bean paste (or substitute with vanilla extract)
¼ cup (2 fl oz/60 ml) plus ¼ cup (2 fl oz/60 ml) O’Driscolls Irish Whiskey, divided

Step-by-Step Instructions

Make the Custard:
Preheat the oven to 300°F (150°C). Place a 9-inch baking dish inside a larger roasting pan and set aside.
Fill a kettle with water and bring to a boil.
In a large bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Pour in the cream and whisk until fully combined. Pass the custard through a sieve to remove any lumps.
Pour the custard into the baking dish and grate a little fresh nutmeg on top.
Place the roasting pan with the custard dish in the oven. Carefully pour hot water from the kettle into the roasting pan to come halfway up the sides of the custard dish.
Bake for 55–65 minutes, until the custard is set but still slightly wobbly in the center. Let cool in the water bath to room temperature, about 2 hours.
Roast the Rhubarb:
Just before serving, preheat the oven to 350°F (180°C).
In a large bowl, toss the rhubarb with the sugar, vanilla bean paste, and ¼ cup (2 fl oz/60 ml) whiskey.
Spread the rhubarb onto a rimmed baking sheet and roast for 20–25 minutes, until softened and the sugar begins to lightly caramelize.
Carefully transfer the rhubarb and any syrup in the pan to a bowl. Pour in the remaining ¼ cup (2 fl oz/60 ml) whiskey.
Serve: Scoop the custard into bowls and top with the roasted rhubarb. Store leftovers in the refrigerator for up to 2 days.

Perfect Pairings: Serving Suggestions

This baked custard with roasted rhubarb and whiskey is a showstopper on its own, but you can elevate it further with a few thoughtful additions. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

For a crunchy contrast, sprinkle some toasted almond slices or crumbled shortbread cookies on top. Pair it with a cup of Irish coffee to complement the whiskey notes in the rhubarb.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the custard in a microwave-safe dish and warm it gently in 10-second intervals to avoid curdling. The roasted rhubarb can be enjoyed cold or reheated briefly in a saucepan over low heat. If the syrup thickens too much, add a splash of water or whiskey to loosen it.

Recipe Variations to Try

Feel free to get creative with this recipe! Swap the rhubarb for roasted strawberries or caramelized apples for a different flavor profile. If you’re not a fan of whiskey, try using bourbon or rum instead. For a lighter version, substitute half the heavy cream with whole milk, though the custard will be slightly less rich.

Equipment Guidance for Success

To ensure your custard turns out perfectly, use a 9-inch baking dish that fits snugly inside a larger roasting pan for the water bath. A fine-mesh sieve is essential for straining the custard mixture to achieve a silky-smooth texture. For roasting the rhubarb, a rimmed baking sheet will catch all the delicious syrup, so none goes to waste.

Common Questions Answered

Wondering if you can make this ahead of time? Absolutely! Prepare the custard and rhubarb separately, then assemble just before serving.

Can you skip the water bath? It’s not recommended—the water bath ensures even cooking and prevents the custard from curdling. Don’t have vanilla bean paste? Substitute with 1 teaspoon of vanilla extract for a similar flavor.