SERVES 6
I’m rather partial to the flavor of Irish cream liqueur, so I developed this recipe as a way to enjoy it in every mouthful of this smooth custard dessert.
½ cup (125 ml) light cream
½ cup (110 g) packed light brown sugar
2 cups (500 ml) milk, lactose-free milk, or suitable plant-based milk
½ cup (125 ml) Irish cream liqueur, such as Baileys
¼ cup (35 g) cornstarch
Shaved chocolate, for serving
NOTE: If you have lactose intolerance, this recipe is not suitable for you unless consumed in very small amounts. If you would like to enjoy a regular serving size, I recommend that you first take an adequate number of lactase enzyme tablets (available at pharmacies).
1. Combine the cream, brown sugar, and 1¾ cup (435 ml) of the milk in a medium saucepan and cook over medium heat until almost boiling. Stir in the liqueur.
2. Blend the cornstarch with the remaining ¼ cup (60 ml) of milk to form a smooth paste. Gradually add to the warm cream mixture, stirring constantly to ensure there are no lumps, then cook, stirring, over medium heat for about 5 minutes, until thickened. (Don’t let it boil.)
3. Pour the pudding into six 4-ounce (125 ml) ramekins. Allow to cool, then cover with plastic wrap and refrigerate for 3 to 4 hours, until set.
4. Decorate with the shaved chocolate just before serving.
PER SERVING (not including shaved chocolate): 230 calories; 4 g protein; 8 g total fat; 5 g saturated fat; 32 g carbohydrates; 0 g fiber; 76 mg sodium