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Ingredients
Custard
Makes 1.25 pints (750 ml)
8 egg yolks
3 oz (75 g) caster sugar
1 vanilla pod (opt)
8 fl oz (225 ml) milk
10 fl oz (300 ml) double cream
2 fl oz (55 ml) Baileys Irish Cream
Beat the egg yolk and sugar together in a bowl until well blended. Split the vanilla pod (if using) into the milk and cream and bring to the boil. Sit the bowl over a pan of hot water and whisk the cream into the egg mixture. Whisk until slightly cooler and add Baileys. Continue to whisk. As the egg yolks warm, the mixture will thicken.
Keep stirring until it coats the back of a spoon. Remove the bowl from the heat. The custard can be served warm or cold.
Why not try...
Adding rum to taste if desired.
Adding 2 tsp of freshly ground coffee instead of the vanilla pod.
Grating the rind of 2 oranges into the cream with a splash of orange liqueur for a zesty twist.