| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
Tamara3 |
1 |
servings |
INGREDIENTS
| 6 |
lg |
Egg yolks |
| 1 |
lg |
Whole egg |
| 1 |
c |
Sugar |
| 2 |
c |
Pure cream |
| 2 |
c |
Milk |
| 2 |
tb |
Instant espresso powder |
| 3 |
tb |
Baileys Irish Cream |
| 1 |
ts |
Vanilla essence |
| 1/4 |
c |
Firmly packed light brown sugar |
| 1/4 |
c |
Icing sugar |
INSTRUCTIONS
Preheat the oven to 160°c.
In a bowl whisk together the yolks, whole egg, and sugar until nicely
combined. In a heavy saucepan heat the cream and milk together over
moderate heat until the mixture just comes to a boil then stir in the
espresso powder, Baileys Irish Cream and vanilla and stir until coffee
powder is dissolved.
Add the milk mixture to the egg mixture in a thin stream, whisking well to
combine.
Pour the mixture into a jug then divide the custard between 8 oven-proof
ramekins or coffee cups.
Place the filled oven-proof dishes in a baking dish and add enough hot
water to the pan to reach halfway up sides of ramekins.
Bake the custards in the middle of the oven until they are just set but
still wobbly in the centre, about 40 minutes. Remove the ramekins from the
pan and cool custards to room temperature. Chill the custards, covered
loosely with plastic wrap for at least four hours or overnight.
Mix together the brown sugar and icing sugar then sprinkle evenly over the
cooked custards. Grill the custards until the sugar has melted and is
golden brown, about 2 minutes or alternatively, use a blow-torch to melt
and caramelise the sugar. Serve immediately.
Converted by MC_Buster.
Per serving: 1819 Calories (kcal); 51g Total Fat; (25% calories from fat);
38g Protein; 308g Carbohydrate; 1529mg Cholesterol; 361mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat;
19 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”