Irish Cream Pudding Bowls

Photography: Jeff Coulson

Boozy custard is a treat in itself, but we take it over the top by serving it in homemade chocolate bowls.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2015

Ingredients

  • 4 egg yolks
  • 2 cups milk
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • pinch of salt
  • 1/2 cup Irish cream liqueur
  • 280 g semisweet chocolate (10 oz), chopped
  • 1/2 cup whipping cream (35%)
  • 2 tablespoons toffee bits
  • edible gold leaf (optional)

Method

In a large heatproof bowl, whisk together egg yolks, . cup of the milk, the sugar, cornstarch and salt. In heavy-bottomed saucepan, heat remaining milk over medium heat just until steaming and small bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 4 minutes. Remove from heat; whisk in liqueur until smooth.

Strain mixture through fine-mesh sieve into clean bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 4 hours.

(Make-ahead: Refrigerate for up to 24 hours. Whisk until smooth before serving.)

Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth. Let cool to room temperature, about 45 minutes. (Chocolate will thicken.)

Inflate 6 small balloons to make globes that are 3 inches (8 cm) diameter at widest point; tie knot in each to seal.

SCOOP chocolate by scant 1 tbsp onto parchment paper–lined baking sheet to make 6 rounds.

Working with 1 balloon at a time, SPOON remaining chocolate around widest part and all over top end of balloon, coating generously, to create bowl shape.

Gently PRESS balloon, chocolate side down, onto chocolate round to adhere. Repeat with remaining balloons and chocolate, reserving any leftover chocolate. Refrigerate until chocolate bowls are firm, about 30 minutes.

Using pin, PIERCE balloons at knot ends to release air; slowly and gently pull balloons away from chocolate. Discard balloons. Re-melt any reserved chocolate; spoon or brush onto bases of bowls to fill holes. Refrigerate until chilled, about 10 minutes.

(Make ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)

Whip cream until soft peaks form. Divide custard among chocolate bowls; top with whipped cream, toffee bits and gold leaf (if using).

Tip from the Test Kitchen: No time to make chocolate bowls? No problem! The custard is just as delicious served in dessert dishes.

Nutritional facts Per serving: about

  • Calories 499
  • Total fat 26 g
  • Saturated fat 14 g
  • Cholesterol 163 mg
  • Sodium 72 mg
  • Potassium 295 mg
  • Total carbohydrate 58 g
  • Fibre 3 g
  • Sugars 49 g

%RDI

  • Calories 0.0
  • Total fat 0.0
  • Saturated fat 0.0
  • Cholesterol 0.0
  • Sodium 0.0
  • Potassium 0.0
  • Total carbohydrate 0.0
  • Fibre 0.0
  • Sugars 0.0
  • Protein 0.0
  • Vitamin A 0.0
  • Vitamin C 13
  • Calcium 0.0
  • Iron 14
  • Folate 13
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Baking & Desserts

Irish Cream Pudding Bowls

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