Preheat the oven to 220C.
Place the apples rhubarb and sugar in a pan, gently cook for 5 minutes.
Cut 4 small and 4 larger circles of bread dip the smallest in butter and pop into the bottom of the dariole moulds. Cut the remaining bread into rectangles, dip in butter and place around the sides of the moulds. Fill with apple and rhubarb, mix top with larger circle then place onto a baking tray and bake for 5 minutes.
To make the custard put the milk and cream in a pan with the vanilla pod and its seeds. Pop in the orange zest and ½ the sugar, warm gently through. Then whisk in the whisky.
Whisk the egg yolks with the remaining sugar.
Pour the milk mixture over the yolk mix, and whisk together.
Transfer this to the pan, continuously whisking until it thickens, sieve off into a bowl.
To serve pop each charlotte onto a plate and serve with the fresh warm custard.
Preheat the oven to 220C.
Place the apples rhubarb and sugar in a pan, gently cook for 5 minutes.
Cut 4 small and 4 larger circles of bread dip the smallest in butter and pop into the bottom of the dariole moulds. Cut the remaining bread into rectangles, dip in butter and place around the sides of the moulds. Fill with apple and rhubarb, mix top with larger circle then place onto a baking tray and bake for 5 minutes.
To make the custard put the milk and cream in a pan with the vanilla pod and its seeds. Pop in the orange zest and ½ the sugar, warm gently through. Then whisk in the whisky.
Whisk the egg yolks with the remaining sugar.
Pour the milk mixture over the yolk mix, and whisk together.
Transfer this to the pan, continuously whisking until it thickens, sieve off into a bowl.
To serve pop each charlotte onto a plate and serve with the fresh warm custard.
