Baileys Coffee Cream Crunch - Dessert of the Week

Not really one that enjoys coffee flavours in a dessert; but perhaps the old tastebuds are a changing as these little creamy coffee pots are rather nice. You could also call them sublime, especially when partnered with homemade shortbread.

The dish uses the new Baileys with a Hint of Coffee for a mans-sized hit of coffee but the original (or I'm sure any of the other alternatives) could be substituted.

For the Coffee Creams

5 egg yolks
80g caster sugar
260ml milk
260ml double cream
5 tsp instant coffee granules
100mls Baileys with a hint of Coffee

Pre heat the oven to 150˚c. Have 6 ramekins (moulds) in a roasting tin ready.
Whisk the egg yolks and half the sugar in a bowl. Put the milk and cream into a thick based pan
with the remaining sugar and coffee. Gently bring to the boil. As soon as it reaches the boil, remove from
the heat, stir in the Baileys and strain straight away, pour over the eggs and sugar. Strain.

Pour into the ramekins fill the tray with hot water so that it comes up to half way up the side of the moulds, and bake for 25-30 minutes. They should just set with a slight wobble. Then allow to cool for a least 6 hours in the fridge.

For the shortbread

225g chilled unsalted butter, plus more for greasing

225g plain flour

100g cornflour

75g caster sugar

Pinch of salt

1 tsp vanilla extract

Dice the butter and put it into a mixing bowl to soften. Sift the flours on top with the caster sugar, a pinch of salt and the vanilla extract.Rub together gently and form into a ball. The mixture needs no liquid.

Lightly flour the work surface and then roll out the shortbread mixture. You will need 6 x 3-inch discs but there is enough mixture for 8.

Cut out the discs and then prick the surface all over with a fork. Refrigerate for 30 minutes. Pre-heat the oven to 180°C and bake the shortbread for 20 minutes, or until golden brown and firm to the touch. Leave until completely cooled before removing.