2 cups heavy cream (reserve 1/2 cup for garnish)
1/4 cup Bailey's Irish Cream
1 cup milk
1/2 cup sugar
8 egg yolks
Pinch salt
Position your oven rack in the center of the oven and preheat to 325 degrees. Combine 1 1/2 cups of the creme and all the milk in a heavy medium saucepan. Bring the mixture to a simmer. Once simmering, remove from the heat and set aside.
Select a large bowl. Whisk in the egg yolks, sugar and salt until it is well blended. Whisk in the warm cream mixture, then add the Bailye's Irish Cream. Strain the mixture into a large 4-cup measuring cup.
Put six 1/2-cup pots de creme or ramekins in a deep baking dish. (Adjust the number of pots, depending on the pot capacity).
Pour the mixture evenly between the pots. Pour hot tap water into the baking dish so that it comes within 1/2 inch of the top of the pots. Do not get water in the pots de creme cups. Cover the dish with a sheet of aluminum foil. Put the baking dish in the oven and bake, until the custards are just set in the centers, approximately 20 minutes. Do not overbake. Remove the dish from the oven and carefully remove pots from the water. Allow the pots to cool on a rack. If you are using pots de creme cups, put the lids on the pots. If you are using ramekins, cover with plastic wrap. Refrigerate until chilled and set at least 3 to 4 hours, or overnight.
To Serve
Beat the remaining whipping creme until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each dish and serve.
Posted: 7/14/2009 9:12:35 AM