Hello!! I’m back after a bit of a hiatus where I did approximately zero baking and (insanely) decided it would be a good idea to embark on a solo 10-hour road trip with my two-year-old. BUT! I come bearing another boozy, adults-only treat, so please forgive me? This is the second recipe in collaboration with Baileys and their new, limited Pumpkin Spice flavor (this bombshell pumpkin cheesecake was the first). During the holidays it’s a tradition in my home–started by Sean and I when we were wee, young college students–to always have a bottle of Baileys in the cupboard for tipping into mugs of coffee or pouring over ice. Even though the holidays aren’t upon us yet, I already know that we’ll have both this original Baileys and the new Pumpkin Spice flavor stocked.
By now we know that this flavorful Irish cream liqueur is good for more than just drinking, it lends lush flavor to all manner of desserts and these baked custards are no exception. I wanted to create something that mimicked that cup of coffee and Baileys that I crave come holiday time. Like a marriage between luscious pots de creme and an indulgent cup of spiked coffee, these custards are a rich and velvety with the aroma of coffee and sweet pumpkin spice notes. A sprinkle of sweet and spicy glazed nuts on top gives these custards a bruleed texture without fussing with a torch and a little bit of heat. Bonus, these custards are best chilled, so make them and the candied nuts in advance and assembled just before serving.
This recipe was developed in partnership with Baileys as we welcome the start of Autumn with their new seasonal Pumpkin Spice flavor. As always, all words and opinions remain my own. Thank you for supporting the sponsors who help make this blog possible!
- 1 ¾ cups whole milk
- 1 cup heavy cream
- ¼ cup Baileys Pumpkin Spice liqueur
- 1 ½ teaspoons instant espresso powder
- 4 egg yolks
- 1 whole egg
- ⅓ cup sugar
- ¼ teaspoon Kosher salt
- Sweet + Spicy Pecans:
- 3 tablespoons sugar
- 2 tablespoons water
- ⅛ teaspoon cayenne
- ¼ teaspoon cinnamon
- Pinch of kosher salt
- 1 cups pecan halves
- Preheat the oven to 325°F. Place a damp paper towel on the bottom of a baking dish and set 6, 4-ounce ramekins or jars on top of the towel in the baking dish. In a large measuring cup, combine the milk, cream, Baileys Pumpkin Spice, and espresso powder. Whisk to dissolve the powder and set aside.
- In a large mixing bowl, whisk the egg yolks, egg, sugar, and salt for about 1 minute, until the eggs gain some volume and the sugar dissolves. Make the custard by whisking in the espresso and Baileys cream to combine. Strain the mixture through a fine mesh sieve into the same measuring cup used to mix the espresso and Baileys cream. Divide the custard mixture between the ramekins or jars. Place the baking dish with the custard filled ramekins on the center rack of the preheated oven. Pour boiling water into the bottom of the baking dish, until it reaches about halfway up the ramekins or jars. Bake the custards for 1 hour, until the edges are just set and the centers are still wobbly. Remove from the oven and cool on a rack before covering and chilling in the refrigerator for at least 4 hours, to overnight. Serve with whipped cream and Sweet + Spicy Pecans
- For the Sweet + Spicy Pecans:
- In a saucepan, combine the sugar, water, cayenne, cinnamon, and salt, stir to combine. Add the pecans and cook over medium-high heat, stirring occasionally, until most of the water evaporates and a sticky, glossy syrup covers the pecans. Scrape the coated pecans onto a parchment lined baking sheet and separate the pecans gently. Allow to cool before eating.
Since these custards contain Baileys Pumpkin Spice liqueur, they do contain alcohol and aren't suitable for children.
These are also delicious with classic Baileys Irish Cream Liqueur in place of the Pumpkin Spice flavor.