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Posted by LladyRusty at recipegoldmine.com 1/17/2002 11:58 pm
Source: Chef Erika Nestler, Norfolk Airport Hilton - 13News Lunchbreak, Monday,
October 30, 2000
1 cup heavy whipping cream
8 egg yolks
1/2 cup granulated sugar
1/4 cup Bailey's Irish Cream (or any flavored
liquor that you prefer)
In a small bowl, mix egg yolks and sugar. Bring heavy cream to a boil. Remove
from heat. Slowly whisk heavy cream into egg yolks and sugar. Add liquor. Rub
demitasse cups with butter. Dust with sugar. Pour custard mixture into cups.
Place cups in a water bath. Put in a 300 degree F oven and bake for 45 minutes.
Let stand 5 minutes before serving.
Servings: 8
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