Boozy caramel custard

Serves: 8

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 142 ml carton single cream
• 150 ml (¼ pint) milk
• 3 tablespoon(s) Baileys with a hint of Crème Caramel
• 2 medium egg yolks
• 25 gram(s) light brown soft sugar

Method

1. Heat the cream and milk in a small pan to just below boiling point. Turn off the heat and stir in the Baileys with a hint of Crème Caramel.
2. Meanwhile, use a wooden spoon to stir the egg yolks and sugar together in a bowl. Slowly pour the cream mixture on to the sugar and eggs, stirring to mix everything together. Rinse out the pan, then pour the mixture back into it.
3. Bring the custard to the boil over a medium heat, stirring constantly with a wooden spoon for 8-10min until slightly thickened. Pour into a warm jug and serve with the Christmas pudding.
4. Prepare ahead Make the custard, cool, then tip into a sealable container and chill for up to one day.

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