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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This mouthful is delightful and so cute in mini-ramekins. Creamy vanilla is comforting with a strong Irish Cream accent. I suggest garnishing with whipped cream.Tiffany Rampey, Chicago, Illinois Ingredients:
2/3 cup heavy whipping cream |
2 egg yolks |
5-1/2 teaspoons sugar |
4 teaspoons irish cream liqueur or refrigerated nondairy creamer |
1 teaspoon vanilla extract |
coarse sugar and orange curls, optional |
Directions:
1. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in liqueur and vanilla.
2. Transfer to four stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 20-25 minutes or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. Garnish with coarse sugar and orange curls if desired. Yield: 4 servings.
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