Ingredients

Ingredients For the custard base

• 125g/4½oz sugar

• 4 free-range eggs, yolks only

• 125ml/4½fl oz single cream

• 125ml/4½fl oz milk

For the sticky toffee crème brûlée

• 100ml/3½fl oz double cream

• 100g/3½oz muscovado sugar

• 4 stoneless dates

• 4 stoneless prunes

• 1 vanilla pod, seeds only

• 2 free-range eggs, yolks only

• 4 tsp plain flour

• 100ml/3½fl oz custard base

• caster sugar, for the topping

For the blackcurrant stout sauce

• 250ml/9fl oz blackcurrant ale

• 50ml/2fl oz crème de cassis

• 100ml/3½fl oz stout

• 50g/1¾oz sugar

• 50ml/2fl oz double cream

For the cheesecake base

• 30g/1oz digestive biscuits

• 10g/¼oz walnuts

• 2 tsp plain flour

• 4 tsp sugar

• 10g/¼oz oats

• 40g/1½oz butter, melted

For the cheesecake filling

• 100ml/3½fl oz milk

• 30g/1oz sugar

• 25g/1oz very mature Cheddar, finely grated

• 4 tsp mascarpone

• 2 tbsp agar-agar flakes

• 100ml/3½fl oz custard base

For the whisky jelly

• 50ml/2fl oz Highland whisky

• 100ml/5fl oz Lowland whisky

• 50ml/2fl oz fiery ginger beer

• 50g/1¾oz sugar

• 1 tbsp agar-agar flakes

To garnish

• 3 blackcurrants per person

• mint leaves

For the rhubarb compôte

• 2 sticks rhubarb, diced

• 100g/31/2oz sugar

• 100ml31/2fl oz pink champagne

For the vanilla custard

• 250ml/9fl oz reserved custard base

• 1 vanilla pod, seeds only

For the crumble

• 50g/13/4oz plain flour

• 4 tsp water

• 1 free-range egg

• 50g/13/4oz rolled oats

• 50g/13/4oz panko breadcrumbs

• vegetable oil, for deep-frying

• icing sugar, for dusting

• 1 stick rhubarb

Description

Custard, The Classic Nursery Favourite, Becomes Very Grown Up In This Trio Of Elegant Desserts Featured In MasterChef.

View Full Recipe