AND THEN I ATE THE BOWL

$2.30 per serving

We garnished ours with gold leaf available at cake supply stores and amazon.ca.

TESTED TILL PERFECT

... and then I ate the BOWL!

Boozy custard is a treat in itself, but we take it over the top by serving it in homemade chocolate bowls.

BY AMANDA BARNIER & THE TEST KITCHEN

IRISH CREAM PUDDING BOWLS Hands-on time: 55 minutes Total time: 4½ hours Makes: 6 servings

4 egg yolks 2 cups milk ⅓ cup granulated sugar ¼ cup cornstarch pinch salt ½ cup Irish cream liqueur 280 g semisweet chocolate (10 oz), chopped ½ cup whipping cream (35%) 2 tbsp toffee bits edible gold leaf (optional)

In a large heatproof bowl, whisk together egg yolks, ¼ cup of the milk, the sugar, cornstarch and salt. In heavy-bottomed saucepan, heat remaining milk over medium heat just until steaming and small bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 4 minutes. Remove from heat; whisk in liqueur until smooth. Strain mixture through fine-mesh sieve into clean bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Whisk until smooth before serving.) Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth. Let cool to room temperature, about 45 minutes. (Chocolate will thicken.) Inflate 6 small balloons to make globes that are 3 inches (8 cm) diameter at widest point; tie knot in each to seal. SCOOP chocolate by scant 1 tbsp onto parchment paper–lined baking sheet to make 6 rounds. Working with 1 balloon at a time, SPOON remaining chocolate around widest part and all over top end of balloon, coating generously, to create bowl shape. Gently PRESS balloon, chocolate side down, onto chocolate round to adhere. Repeat with remaining balloons and chocolate, reserving any leftover

Bowls don’t have to be perfectly shaped.

SCOOP

PRESS SPOON

chocolate. Refrigerate until chocolate bowls are firm, about 30 minutes. Using pin, PIERCE balloons at knot ends to release air; slowly and gently pull balloons away from chocolate. Discard balloons. Re-melt any reserved chocolate; spoon or brush onto bases of bowls to fill holes. Refrigerate until chilled, about 10 minutes. (Makeahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.) Whip cream until soft peaks form. Divide custard among chocolate bowls; top with whipped cream, toffee bits and gold leaf (if using).

PER SERVING: about 499 cal, 7 g pro, 26 g total fat (14 g sat. fat), 58 g carb (3 g dietary fibre, 49 g sugar), 163 mg chol, 72 mg sodium, 295 mg potassium. % RDI: 13% calcium, 14% iron, 19% vit A, 13% folate. PIERCE

TIP FROM THE TEST KITCHEN No time to make chocolate bowls? No problem! The custard is just as delicious served in dessert dishes.

BALLOON BEST PRACTICES

Balloon bottoms make ideal round moulds for these edible chocolate bowls. Here are some helpful tips to get you started. • Look for small round balloons instead of longer oval ones to make the best bowl shape. • Wash balloons in warm soapy water, then rinse and dry thoroughly before you apply the chocolate. • Inflate more balloons than you need.

Choose only the ones of similar shape and size to ensure consistent results.

YOUR WAY

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