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.
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 !
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.
More decadent Dessert recipes you might like:
- Magic Chocolate Custard Cake
- White Chocolate Mousse Cake
- Lemon Cream Puffs
- Strawberry Cream Puffs
- Maple Banana Pockets
English Toffee Liqueur Creams
- 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)
- Beat together the Egg Yolks and the Caster Sugar in a medium mixing bowl
- 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
- Stir continuously until thick – remove from heat and keep aside
- 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
- Whisk in the Gelatin with the custard – transfer to a mixing bowl and let cool
- 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
- Chill the custards 1 – 2 hours
- 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
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
Serving Size1/2 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