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Baileys custard from Billington's

Serves: 8-10
Baileys custard from Billington's

Baileys custard from Billington's

Add extra indulgence to a dessert with this Baileys custard

Serves: 8-10

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Benjamina Ebuehi

Benjamina Ebuehi

Benjamina is a baker, food stylist and recipe writer who is known for appearing on The Great British Bake Off in 2016. In 2019, she released a cookbook called ‘The New Way to Cake’ 
See more of Benjamina Ebuehi’s recipes


  • 125ml whole milk
  • 125ml Baileys Original Irish Cream Liqueur
  • 300ml double cream
  • 1 tsp Nielsen-Massey vanilla bean paste
  • 4 large egg yolks
  • 50g Billington’s light muscovado sugar
  • 2 tbsp cornflour
  • 1 tbsp flour

Step by step

  1. Pour the milk, Baileys and cream into a medium-size saucepan with the vanilla. Gently bring to the boil.
  2. Whisk together the egg yolks, sugar, cornflour and flour in a large jug, then gradually pour over the hot milk mixture, whisking constantly.
  3. Next, pour the custard through a sieve into a clean pan, and cook over a gentle heat for 6-7 minutes (do not let it boil or it will curdle) until the custard thickens – it should coat the back of a wooden spoon.
  4. Serve the custard with your favourite pudding or, if preparing in advance, pour the custard into a bowl and cover with baking paper and leave to cool.

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