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English Toffee Liqueur Creams

English Toffee Liqueur Cream is a rich dessert with a silky smooth topping. Make ahead friendly recipe and perfect when entertaining !

English Toffee Liqueur Cream is a rich dessert with a silky smooth topping. Make ahead friendly recipe and perfect when entertaining !

These English Toffee Liqueur Creams are so creamy and delicious, I really would not mind having one every day.

The smallest dessert spoons are recommended to eat these as you would want to savor each and every bite !

You can make these (either individually or one large) a day in advance and add the cream topping half an hour before serving.

Make-ahead friendly recipe for English Toffee Liqueur Cream is a rich dessert with a silky smooth topping. Perfect when entertaining !

The cream topping is not a stiff topping (because of the added liqueur), but the silky texture is delicious with the set Creams.

I often serve these Liqueur based creamy desserts to my family. However, it is such an elegant and decadent dessert, you can serve it easily at a formal dinner do !

English Toffee Liqueur Cream is a rich dessert with a silky smooth topping. Make ahead friendly recipe and perfect when entertaining !

Also a favorite New Year’s Eve dessert – not only decadent, but sprinkled with gold sugar/sprinkles and you are set ! Or stick in one of those sparkle sticks and light just before serving.

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More decadent Dessert recipes you might like:

English Toffee Liqueur Creams

Yield: 6 Servings

English Toffee Liqueur Creams

English Toffee Liqueur Creams

English Toffee Liqueur Cream is a rich dessert with a silky smooth topping. Make ahead friendly recipe and perfect when entertaining !

Prep Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • 2 Eggs, large, separated
  • 3 TB Caster Sugar (Superfine Sugar)
  • 1 1/2 cups Milk
  • 1/2 t Vanilla Essence
  • 1/8 t Salt
  • 1 TB Plain Gelatin
  • 5 TB Old English Toffee Cream Liqueur, divided
  • 1/2 cup Fresh Cream (double cream/whipping cream)
  • Chocolate Sprinkles, to decorate (or sprinkles to suit the occasion)

Instructions

  1. Beat together the Egg Yolks and the Caster Sugar in a medium mixing bowl
  2. Heat the Milk and Vanilla until just warm in a small saucepan over low heat – pour over the Egg/Caster Sugar and quickly whisk to combine – pour back into the saucepan
  3. Stir continuously until thick – remove from heat and keep aside
  4. Place 3 TB of the Liqueur in a small bowl – sprinkle over the Gelatin – leave until soft – microwave 10 – 15 seconds until the Gelatin has dissolved
  5. Whisk in the Gelatin with the custard – transfer to a mixing bowl and let cool
  6. Meanwhile beat the Egg Whites and the Salt together until stiff – fold gently into the custard mixture until combined – pour into serving glasses, leaving enough space for the cream topping
  7. Chill the custards 1 – 2 hours
  8. Beat together the remaining Liqueur with the Cream – as thick as you can get it (the cream will only be slightly thicker) – top each dessert with the Cream and decorate with Chocolate sprinkles – chill another 30 minutes before serving

Notes

Serving size for individual servings should be large enough to hold 1/2 cup - about 2/3 dessert and topped with 1/3 English Toffee Cream

Nutrition Information

Yield

6 Servings

Serving Size

1/2 cup

Amount Per Serving Calories 260Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 107mgSodium 127mgCarbohydrates 20gFiber 0gSugar 17gProtein 6g

Nutrition value is not always accurate

Did you make this recipe?

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Terry Duncan

Friday 7th of February 2014

Sounds wonderful!

Natasha Mairs

Friday 7th of February 2014

Looks delicious Linda!!

Michelle Meche

Friday 7th of February 2014

So beautiful and elegant, Linda. I like that they can be made ahead. Thank you for linking.

Betsy Pool

Thursday 6th of February 2014

Look amazing!! Thanks for linking up at Take it on Tuesday!~ Betsy @ Romance on a dime

Sara

Tuesday 4th of February 2014

This looks and sounds amazing!!

Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again this week. (Sorry for the late comment!)

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