GF: Dark Chocolate & Irish Cream Custard

O.M.Goooooooooooooooooooooooooooooooodness!

I figured it out. Inspired by a date with my Love, I have finally played long enough and fed my neighbors and co-workers enough custard that I feel like I can declare it: Recipe Success!

And a new fantasy holiday dessert is born. Only one issue: my poor love doesn’t eat chocolate! Issue??? Wait! I must be nuts – that just means there’s MORE for ME! Wahoo! Oops. I mean, poor guy!

This is NOT a wimpy dessert and definitely needs the whipped cream and a good cup of coffee for an accompaniment if you ask me. But heck, it’s dessert and it’s chocolate. Do with it what you will to satisfy your own chocolately-GOODness cravings.

This recipe makes 4 ramekins or 4 small demitasse cups plus a little leftover for a half a ramekin. Or… as I’d like to think of it, a “chef’s taster” if you will. (Yes, I only have 4 demitasse cups.. LOL. However, i think I may need to find a few more because this topped with a couple mint leaves or peppermint sticks would be SO cute for the holidays! Or… oh! Topped with those little cinnamon candies…. oh! I’m thinking aloud as I type…(aloud? well.. the keys *are* clicking!).

You get my point. Top it with whatever your heart desires. Know that the Irish cream is obvious, but not in the “let’s get intoxicated from the aroma” kind of way. Just perfect for an after dinner dessert.

NOTE: Bailey’s Irish Cream is labeled as NOT gluten-free. Don’t despair. St. Brendan’s Irish Cream happily is gluten-free.

Dark Chocolate and Irish Cream Custards
Ingredients:
4 egg yolks
1/3 cup sugar
1/3 cup dark chocolate cocoa powder
2/3 cup half and half
1/3 cup GF Irish Cream
1 ounce Dark Chocolate, shaved or in squares

Directions:

  1. Mix together top three until well blended and smooth – will become dry and
    then thick liquid. Mix together for at least 3 minutes.
  2. Heat milk and Irish cream whiskey. Melt chocolate into liquids. Whisk
    together until well incorporated.
  3. Pour liquids into egg/sugar/cocoa mixture. Mix until well blended. Stop.
    Scrap down sides. Mix again 2 minutes (with paddle mixer – NOT whisk to
    avoid air bubbles)
  4. Strain into medium bowl. Fill serving ramekins or demitasse coffee cups (4
    small ramekins or 4 demitasse cups and one cook’s dessert!).
  5. Bake in a water bath <Put the ramekins or demitasse into a larger deep pan and fill with water about 2/3 up the side of your ramekins or demitasse. Be careful NOT to splash water into your custards.> for 25 minutes at 330F.
  6. Allow to cool in warm water – out of oven – for 30 minutes.
  7. Remove from water and cool an additional 45 minutes on the counter.
  8. Cover with plastic wrap and refrigerate at least one hour or overnight. (Yes, you can eat them now, but they will not set up and will be more pudding-like and less dense.)
  9. Serve with fresh whipped cream, topped with a couple mint leaves and 2 dark chocolate sticks or peppermint stick with peppermint shavings.

Happy Chocolate Eating!
-Kate

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