Baileys custard from Billington's
Serves: 8-10
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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 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
Ingredients
- 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
- Pour the milk, Baileys and cream into a medium-size saucepan with the vanilla. Gently bring to the boil.
- Whisk together the egg yolks, sugar, cornflour and flour in a large jug, then gradually pour over the hot milk mixture, whisking constantly.
- 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.
- 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.
