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Bailey’s Dark Chocolate Custard Recipe

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4.2 from 9 reviews

Indulge in this rich and creamy Bailey's Dark Chocolate Custard, a decadent dessert that combines bittersweet dark chocolate with the smooth flavor of Bailey’s Irish Cream. This custard is baked in individual ramekins in a water bath for a silky texture, then chilled and topped with caramelized sugar for a delightful crunch reminiscent of crème brûlée. Perfectly portioned for six servings, this dessert is an elegant finale to any meal.

  • Total Time: 1 hour 15 minutes (plus chilling time)
  • Yield: 6 servings

Ingredients

Custard Ingredients

  • 3 cups Heavy Whipping Cream
  • 8 oz. Bittersweet Dark Chocolate Chips
  • 1 Large Organic Egg
  • 4 Large Organic Egg Yolks
  • 1/2 cup Sugar
  • 1/4 cup Bailey’s Irish Cream Liqueur
  • 1 tbsp. Vanilla Extract

Topping

  • 1/2 tbsp Sugar per serving for caramelizing
  • Optional: Powdered Sugar for dusting

Instructions

  1. Heat Cream and Melt Chocolate: Add heavy whipping cream to a pot and bring it to a slight boil. Immediately remove from heat and add the bittersweet dark chocolate chips. Stir gently until the chocolate is completely melted and the mixture is smooth.
  2. Whisk Eggs and Sugar: In a separate large bowl, combine the whole egg, egg yolks, and sugar. Whisk vigorously until the mixture is smooth and the sugar begins to dissolve.
  3. Combine Mixtures: Slowly pour the warm chocolate and cream mixture into the egg bowl while whisking continuously to temper the eggs. Add the vanilla extract and Bailey’s Irish Cream liqueur and continue whisking until fully incorporated.
  4. Prepare Baking Dish and Ramekins: Place the ramekins inside a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath to ensure gentle, even cooking.
  5. Bake the Custard: Pour the custard mixture evenly into each ramekin. Transfer the baking dish to a preheated oven and bake at 275°F for 45 minutes, or until the custard is set but still slightly jiggly in the center.
  6. Cool and Chill: Remove ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours to allow the custard to fully set and chill.
  7. Caramelize the Sugar Topping: Just before serving, sprinkle 1/2 tablespoon of sugar evenly over the top of each custard. Use a culinary torch to caramelize the sugar, creating a brittle, slightly burnt sugar crust that cracks when tapped. Optionally dust with powdered sugar for added decoration.

Notes

  • Use high-quality bittersweet chocolate for the best flavor and smooth texture.
  • Tempering the eggs carefully by slowly adding hot cream mixture prevents scrambling.
  • The water bath is essential for gentle baking to avoid curdling and producing a silky custard.
  • If you don't have a torch, caramelize sugar under a broiler, watching very closely to avoid burning.
  • This dessert can be made a day ahead; keep refrigerated until ready to serve.
  • Smaller ramekins help with even baking and elegant individual servings.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/baileys-dark-chocolate-custard-recipe/