Irish Coffee Custard

Little Devil and I have been on a quest to master Macarons.  If you've tried to make them, then you'll probably understand the need to perfect them.  It's addicting.  Not to mention even the rejects and failures still taste good.  I've probably tried again 10 or 12 times with varying levels of success and failure.  The other result of macaron trial and error is egg yolks.  Lots and lots of egg yolks.  So what do you do when you have an abundance of egg yolks and your husband asks "What did you make for dessert" every single night?!?  You master custard.  I've probably made custard 4 or 5 times now and unlike the macarons, the custards have been superb every time.  I've made vanilla custard, chocolate custard, chocolate peanut butter whiskey custard, and since St. Patrick's Day is right around the corner: Irish Coffee Custard.  I also had a semi-successful attempt at Irish Coffee Macarons (the Bailey's Buttercream filling was to die for!) but I'm more proud of the custard.  The secret ingredient is espresso powder.  If you're not familiar with it, it is definitely not the same as instant coffee.  It is made from dark roasted coffee beans that have been ground, brewed, dried and then pulverized into a very fine powder.  Think of it as an intensely dark and concentrated instant coffee.  But not for drinking, for desserts.   The strong, rich concentrated coffee flavor adds depth and flavor to everything from savory steak rubs to barbecue sauces to virtually any dessert, especially chocolate.  Want to impress your friends with brownies that taste better than anyone else's? Add a teaspoon or two of espresso powder to your batter.  Try it in chocolate chip cookies.  Coffee is a natural compliment to chocolate and will totally enhance the flavor.  What else tastes decadently delicious with coffee?  Bailey's Irish Cream Liqueur of course!  It's an alcoholic beverage flavored with cream, cocoa and Irish whiskey.  Every single one of those ingredients pairs perfectly with coffee.  If you're looking for a satisfying after dinner dessert that's slightly different from the usual after dinner adult coffee, then this custard is for you!  It's smooth and velvety.  Thicker and richer than your average pudding and this version is definitely for grown ups.

 

Irish Coffee Custard...
The perfect adult dessert 
for St. Patrick's Day or ANY day!

Combine egg yolks and sugar 

This mixture should be pale yellow and
form ribbons when the whisk is lifted.

Combine the milk mixture
and egg mixture until thickened.

Divide custard among ramekins.

Cover with plastic wrap.
Press the wrap onto the surface of the 
custard to prevent a film from forming.

Top with freshly whipped cream
just before serving.

Pat yourself on the back.
If you can't conquer macarons,
you can definitely conquer custard!

IRISH COFFEE CUSTARD

2 cups whole milk
2 teaspoons vanilla extract
pinch of salt
2/3 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
2 teaspoons (or more to taste) espresso powder
1-2 tablespoons Bailey's Irish Cream Liqueur

In a medium saucepan combine milk, vanilla and salt.  Bring to a low simmer.  Do not let the mixture boil, you just want little bubbles to start forming around the edges.  Meanwhile in the bowl of a stand mixer fitted with the whisk attachment combine the granulated sugar and egg yolks until the mixture is pale yellow and form ribbons when you raise the whisk.  Place about 1/2 cup of the hot milk mixture into a small bowl and whisk in the cornstarch and espresso powder until smooth and no lumps remain.  Remove the milk mixture from the heat and stir in the cornstarch mixture.  While the stand mixer is running on low, slowly add the milk mixture to the egg mixture.  Do not blend too fast as you do not want the mixture to become frothy or foamy.  You want to add the milk mixture slowly while the mixer is running so you don't cook the egg yolks either.  Once the milk mixture and egg mixture are combined, return to the saucepan and continue whisking over medium-low heat about 3-5 minutes or until thickened.  Whisk constantly to prevent mixture from scalding or becoming lumpy.  Remove from heat and whisk in the liqueur.  Transfer to a large bowl or divide mixture among several ramekins.  Cover with plastic wrap, pressing the wrap onto the surface of the custard so there is no air.  This will prevent a skin from forming.  Refrigerate for 2 hours or overnight.  Top with freshly whipped cream and serve.