Irish Cream Pudding Recipe

From Dorothy McNett's Recipe Book.

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Irish Cream Pudding

From Dorothy McNett's recipes at Make your own Irish Cream with my recipe, or use Bailey's. For making this pudding, you must have a good whisk! (I said whisk, not whiskey!!)

2 1/2 cups Irish Cream (see recipe)
1/4 cup cornstarch
4 egg yolks
1/4 teaspoon sea salt

sprinkles of powdered chocolate or nibs, or even a few grains of coarse sea salt

In batter bowl whisk together the Irish Cream, cornstarch, egg yolks and salt. Cook in microwave 2 minutes. Whisk very well. Cook another 2 minutes and whisk well. It should be done at this time, whisk vigorously to blend smoothly. If not quite thick, cook 1 minute more, whisking well. Whisk, whisk, whisk. Cool several minutes and whisk again. Pour into beautiful small demitasse cups or stemmed glasses. Serve warm or chilled. Garnish with sprinkles of powdered chocolate or cocoa nibs and a few grains of sea salt, if desired.

Recipe created 2009-03-11.

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