Pure alcohol content of custard 5.2%
Approx pure alcohol content of whole product 2.8% 

Ingredients

1x 25cm         Sweet short crust pastry case
300g         Fresh stewed rhubarb, sweetened and flavoured with a little ginger to taste 

For the Custard

400ml         Thick double cream
4 large         Egg yolks
75g             Caster sugar
1 leaf          Gelatine, softened in water
55ml           Courvoisier®VS Cognac @ 60% vol 

For the Cassonade

150g           Caster sugar
30g             Flaked almonds 

Method 

Spread the rhubarb compote over the base of the pastry case.

To make the custard

1/      Place cream in a pan and bring to just boiling.

2/         Whisk together egg yolks and caster sugar.  Pour over the cream stirring continuously.

3/      Pour back into the pan and over a very gentle heat, bring almost to the boil, stirring until just beginning to thicken.  Stir in the softened gelatine until dissolved.  Cool slightly then stir in Courvoisier® VS Cognac.

4/      Strain the custard onto the pastry case.  Refrigerate until set.

For the Cassonade

1/      Place sugar in a pan over a low heat.  Add almonds when syrup begins to brown.  Cook for 30 seconds until light golden.

2/      Pour mixture onto lightly greased baking tray.  Leave to cool and solidify.  Break into pieces and then process to a fine sandy texture.

3/         Sprinkle cassonade about 1mm thick over custard.  Grill under a high heat for 30 seconds or blow torch until golden.

Refrigerate for 1 hour before serving.