Description
I really love the delicate creamy flavor of the liqueur "Baileys& ;quot;. I was already preparing mousse cake with this liquor, and he really liked it. So today I decided to prepare a dessert cream with its use. The alcohol evaporates and remains delicate aroma. Fantastic! And try to make with this cream cake. I think nobody will remain indifferent!
Ingredients
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Milk
200 g
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Liqueur
50 g
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Sugar
30 g
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Flour
10 g
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Chicken egg
1 piece
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Dark chocolate
Cooking
Stir in the milk and liqueur and bring to boil.
In a separate bowl mix the egg and sugar, whisk until the foam.
Add to egg-sugar mixture the flour and again mix well.
Boiling milk poured to this mixture, stirring well with a whisk.
This mixture again and pour into the pan and cook over low heat, stirring constantly, until thick. It took me somewhere about 3 minutes.
Thickened cream pour into a bowl. And to leave on the table to cool. Then cover them with cling film and leave in the fridge for a couple of hours. I left for the night. Optionally, you can decorate dark chocolate (to melt it and decorate them with the cream).
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