Source: Chef Erika Nestler, Norfolk Airport Hilton
1 cup heavy whipping cream
8 egg yolks
1/2 cup granulated sugar
1/4 cup Bailey’s Irish Cream (or any flavored liquor that you prefer)
In a small bowl, mix egg yolks and sugar. Bring heavy cream to a boil. Remove from heat. Slowly whisk heavy cream into egg yolks and sugar. Add liquor. Rub demitasse cups with butter. Dust with sugar. Pour custard mixture into cups. Place cups in a water bath. Put in a 300 degree F oven and bake for 45 minutes.
Let stand 5 minutes before serving.
Servings: 8