Prep 5 mins
Cook 10 mins
I served this in wine glasses & topped with whipped cream for dessert on Valentine's Day! It was the first time that I made it but it certainly won't be the last. Use sweet, semi-sweet or dark bittersweet chocolate according to how sweet your tooth is. Timing doesn't include refrigeration.
- Combine sugar & cornstarch in a heavy, medium saucepan.
- Add milk& whisk until dry ingredients are dissolved.
- Whisk in egg yolk & cream.
- Cook, over medium heat, stirring constantly, until the mixture comes to a full boil & thickens.
- Remove from heat & whisk in Bailey's.
- Add chocolate & whisk until melted& smooth.
- Pour pudding into ramekins or serving dishes.
- Let cool slightly & cover the tops with plastic wrap to prevent a skin from forming.
- Refrigerate until chilled- a minimum of 2 hours.
- To serve, garnish with chocolate curls or cocoa powder or whipped cream or all three!
I'm a Bailey's lover, so I just had to try this recipe; I made it for a dinner party and copied your idea of serving it in little stem glasses: it looked beautiful topped with a little whipped cream, and it was gone in about 45 seconds! (:>) The only change I made was using skim milk because it was what I had in the fridge, but it still was delicious, and low-fat too! Thanks for this recipe!
YUM..... YUM! Excellent dessert. Perfect for company, or a special treat. It's like having an after dinner drink and dessert all in one. So easy to make in just a few minutes, and it tastes wonderful. This is a keeper recipe.
Excellent! Wow - I don't really like pudding but have never made it from scratch before. I was attracted by the idea of having a choice of chocolate flavor and the Irish cream liqueur. I made the recipe as directed with bittersweet chocolate and subbed Emmet's Irish Cream because I was out of Bailey's. I was amazed at how easy and quick the recipe came together. Next time, I think I will double the recipe and put it in a baked pie shell. Thanks CountryLady, we really enjoyed your pudding.