- 1-1/3 cups (325 mL) granulated sugar
- 1/3 cup (75 mL) water
- 1-2/3 cups (400 mL) 2% milk
- 2/3 cup (150 mL) 35% whipping cream
- 2/3 cup (150 mL) Irish cream or similar liqueur
- 5 eggs
- 3 egg yolks
- 1/3 cup (75 mL) granulated sugar
- Pinch salt
Preheat oven to 350F (180C). Combine sugar and water in a heavy saucepan or skillet. Heat over medium-high heat, stirring often, until sugar has dissolved. Continue to cook, without stirring, until mixture turns dark golden brown. Remove from heat and immediately pour equal portions of the syrup into eight 6-oz (175 mL) ramekins or custard cups, swirling to coat bottom of each with caramel (it will harden quickly). For easy cleanup of saucepan, add hot water and bring to a boil to dissolve caramel residue.
Combine milk, cream and Irish Cream in a large glass measuring cup or microwaveable bowl. Heat in microwave oven or in a saucepan on the stove until hot but not boiling (if a skin forms, strain through sieve).
Whisk eggs, egg yolks, sugar and salt in a large bowl until just combined. Slowly add hot-milk mixture, stirring with whisk (for a smooth texture, don't whisk until frothy). Pour into caramel-lined cups.
Place cups in a large baking pan. Pour boiling water into pan to come halfway up sides of cups. Bake in 350F (180C) oven for 20 to 25 minutes or until knife inserted in custard comes out clean. Remove cups from water, let cool, then refrigerate until cold, about 3 hours. To unmould, run knife around edge of each custard and invert onto serving plate; caramel will run down sides of custard.
Makes 8 servings.
To complement the dessert, try serving an ounce or two of Irish whisky in sweetened coffee; top with whipped cream — the perfect match to dessert.