Add Irish Cream Recipe
Make Add Irish Cream Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Custard
Irish Cream Flavoring
Finish & Garnish
Method
Base Custard
- 1
Warm dairy
In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until the mixture is hot and just begins to steam (bubbles will form around the edges), about 4–6 minutes. Do not let it boil.
- 2
Temper egg yolks
While the milk warms, whisk the 4 large egg yolks with the granulated sugar, cornstarch, and a pinch of salt in a medium bowl until smooth and slightly pale, about 1–2 minutes.
- 3
Combine and thicken
Slowly pour about 1/3 cup of the hot milk mixture into the yolk mixture while whisking constantly to temper the yolks. Then gradually whisk the tempered yolks back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon, about 4–6 minutes. Do not let it boil to avoid curdling.
- 4
Finish custard base
When thickened, remove the saucepan from the heat. Optionally pass the custard through a fine-mesh sieve into a clean bowl to ensure silky texture. Let cool for 5 minutes.
Irish Cream Flavoring
- 5
Bloom coffee and cocoa
In a small bowl, mix the instant coffee/espresso powder with the unsweetened cocoa powder so they are evenly combined. Add the mixture to the slightly cooled custard and whisk until fully incorporated.
- 6
Add liqueur and vanilla
Stir in the Irish cream liqueur (1 tablespoon) and vanilla extract (1 tsp) into the custard. Taste and, if you want a stronger Irish cream flavor, add up to an additional 1 tablespoon of liqueur, keeping in mind this will thin the custard slightly. Adjust sweetness with a small pinch of sugar if needed.
- 7
Chill
Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate until fully chilled, at least 2 hours (or up to overnight).
Finish & Garnish
- 8
Whip cream
If using fresh whipped cream, whip 1 cup of heavy cream (or prewhipped) with 1 tablespoon sugar until soft peaks form. Spoon or pipe the whipped cream over individual portions of the chilled Irish cream custard.
- 9
Garnish and serve
Sprinkle dark chocolate shavings (about 2 tsp) and crushed biscotti or shortbread (optional 2 tbsp) over the whipped cream. Serve immediately. The dessert keeps in the refrigerator for up to 3 days; add fresh whipped cream and garnishes just before serving.
