Custard cream with Baileys Salted Caramel
1⁄2 vanilla pod
2 dl milk
50 grams of Baileys Salted Caramel
Half a cup of granulated sugar
20 grams (1.5 tbsp) cornstarch
45 g (3 pcs) egg yolks
20 grams (2 tablespoons) cubed butter
3 dl cream
100 grams of Baileys
Split the vanilla bean lengthwise. Scrape out the seeds from one half and put them and the bar into a mixture of milk, Baileys Salted Caramel and the pinch of sugar in a saucepan. Bring to a boil.
Mix the rest of the sugar with the cornstarch and then with the egg yolks so that no lumps form. Pour the warm Baileys milk over the egg yolks, stirring constantly.
Pour the liquid back into the pan and cook for about 3 minutes on medium heat. Stir constantly until everything is mixed into a smooth cream.
Remove the pan from the heat and pour the cream into a clean bowl. Add the butter and stir until it melts into the cream. Pour through a strainer and cover with plastic wrap. Make sure the plastic is directly against the surface of the custard. Leave to cool in the fridge.
Whip the cream to a loose consistency. Add cold Baileys cream and beat until the cream is spritzable.
Fill piping bag with a large star tulle. Warm Baileys milk (for hot wall) 100g (1dl) milk. 30g (2 tbsp) Baileys Salted Caramel.
Heat on medium heat in a saucepan. Pour into a pitcher.