Baileys Pumpkin Spice Coffee Custards
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Serves: 6 custards
 
These indulgent custards are deceptively easy to make and are flavored with luscious Baileys Pumpkin Spice Liqueur + espresso powder and topped with sweet-spicy pecans.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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
  3. For the Sweet + Spicy Pecans:
  4. 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.
Notes
These custards are baked in a water bath so they cook gently. Be sure not to overcook these as they become a bit eggy and firm. Look for just set edges and a jiggly middle when they are done.

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.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/09/29/baileys-pumpkin-spice-coffee-custards/