Disney Recipes: Warm Chocolate Pudding with Kerrygold® Irish Cream Liqueur Custard – Epcot International Food & Wine Festival

Ingredients

Kerrygold® Custard Sauce
• 2 egg yolks
• 1 tablespoon cornstarch
• 1/4 cup sugar, divided
• 1 cup milk
• 1/2 cup Kerrygold® Irish cream liqueur

Warm Chocolate Pudding
• 8 ounces semisweet chocolate, chopped
• 1 cup unsalted butter
• 5 egg yolks
• 4 eggs
• 3/4 cups sugar
• 1/3 cup all-purpose flour, sifted

Instructions

For Kerrygold® custard sauce:
• Whisk together the egg yolks, cornstarch, and half of the sugar in a medium sized bowl. Set aside.
• Combine the milk and the remaining sugar. Bring to a boil over medium heat, stirring constantly.
• Slowly pour the hot milk and sugar into the egg yolks, whisking the egg yolks constantly to temper.
• Pour back into saucepan.
• Cook over medium heat, whisking constantly, for 2 minutes, until custard thickens.
• Once thickened, pour custard into a medium bowl set in an ice bath.
• Whisk in Irish cream liqueur and cool while warm chocolate pudding is baking.

For warm chocolate pudding:
• Preheat oven to 375°F.
• Lightly butter the bottom and sides of 6 (6 ounce) ramekins. Lightly dust with sugar, shaking out any extra sugar.
• Melt the chocolate and butter in a double boiler or heat proof bowl on top of a saucepan of simmering water, stirring until smooth. Remove from heat and cool for 10 minutes.
• Beat egg yolks and whole eggs together in a large bowl. Add sugar and whisk for 2 minutes, until sugar is fully incorporated.
• Fold in melted chocolate.
• Fold in sifted flour, mixing until smooth.
• Evenly divide among prepared ramekins.
• Place ramekins on a baking sheet and bake 23-25 minutes, until the sides of the cake are set and the middle is still soft. Do not overbake.
• Cut around the sides of the cake with a knife to loosen from the ramekins. Invert onto a plate.
• Pour 2-3 tablespoons of custard sauce on top of warm pudding before serving.

Notes