Baileys Irish Cream Custard
Posted by: Leslie Fri 11 Feb 2005 9:58 am
Preparation: 20 minutes, plus baking and cooling times
Special Equipment: six 4-ounce ramekins; large shallow roasting pan
1 1/2 cups half-and-half
1/2 cup granulated sugar
6 large egg yolks
1 bar (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/2 cup Baileys Irish Cream Liqueur
1. Place oven rack in center of oven. Heat oven to 300°F. In medium saucepan,
bring 4 to 5 cups water to boil for water bath*. Place ramekins in shallow
roasting pan about 1 to 2-inches apart.
2. Combine half-and-half and sugar in medium saucepan over medium-high heat.
3. Whisk egg yolks in large bowl until light in color. Add chopped chocolate.
4. When cream comes just to a boil, remove from heat and gradually whisk into
egg yolk/chocolate mixture. Gently stir until well combined and chocolate is
melted. Gently stir in Baileys Irish Cream.
5. Pour custard mixture through a fine sieve strainer into a 4 cup liquid
measuring cup. Using a large spoon, skim off any bubbles or foam.
6. Pour custard mixture evenly into ramekins. Cover each ramekin with a square
of foil. Add enough boiling water into roasting pan to come about ½-inch up
sides of ramekins.
7. Bake custards for 35 minutes or until set around edges and slightly loose in
the center. Remove from oven. Remove ramekins from roasting pan and place on a
small cookie sheet. Let cool for 30 minutes at room temperature. Then,
refrigerate custards for at least 2 hours or up to 2 days. Serve with sweetened
whipped cream, if desired.
*Water Bath – This cooking technique consists of placing a container (pan, bowl,
soufflé dish, etc.) of food in a large, shallow pan of warm water, which
surrounds the food with gentle heat. The food may be cooked in this manner
either in an oven or on top of a range. This technique is designed to cook
delicate dishes such as custards, sauces and savory mousses without breaking or
curdling them. It can also be used to keep cooked foods warm
Yield: 6 servings