Irish cream custard

I made this just as an idea, to see if the flavours would work, and they did.  My husband (he is SO tactful) said that it looked like brains in a bowl, but it tasted good.  This is a very simple, very lazy way of cooking a custard if you are a bit short on time, or disinclined to putting in a lot of effort to a dessert (we had been working in the garden most of the day, and while he cooked the bbq, I tried to work out what to serve for dessert, but wasn’t terribly interested in cooking).  I didn’t cook this in a waterbath as you traditionally do with a baked custard, and that’s probably why the custard bubbled the way it did, but I kind of like the oddness of it.  Now I am thinking of things I could do with this custard – maybe in a tart?

The beauty of this is that I mixed the custard straight in the casserole dish, so minimal washing up involved!  I served five with this mixture, although some people added cream or ice-cream, it would probably serve four without those additions.

Irish cream custard

Irish cream custard

 

3 eggs

1 cup cream, mixed with one tablespoon of milk

1 tablespoon honey

1/2 cup irish cream

 

Preheat a fan forced oven to 170 celcius (180 if not).

In a two litre casserole dish, beat the eggs, then mix in the cream and milk, then add the honey and irish cream.  Bake for approximately 25 minutes (ovens will vary) – it is cooked when the top is lightly browned and has risen up a little.  It will fall when you take it out of the oven.

You can either spoon into bowls so that the top shows, or flip it over so you get the wonderful appearance of the bubbles.

 

 

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