Dreamy Irish Cream Custard
A rich and creamy dessert with a hint of Irish whiskey, perfect for special occasions.
Ingredients
- ●1 cup light creme
- ●2 tablespoons irish cream
- ●1/2 cup patissiere creme
- ●3 egg yolks
- ●1/2 cup granulated sugar
- ●2 tablespoons unsalted butter
- ●1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium saucepan, whisk together the light creme, irish cream, patissiere creme, egg yolks, and granulated sugar.
- 3
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
- 4
Remove from heat and stir in the unsalted butter and vanilla extract until melted.
- 5
Strain the mixture into 4-6 ramekins or small baking dishes.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.
- 8
Remove from the water bath and let cool to room temperature.
- 9
Cover and refrigerate for at least 2 hours or overnight.
- 10
Serve chilled, garnished with a sprinkle of powdered sugar if desired.