Little jars of Bailey's flavored cream with raspberries

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • For the cream :
  • 375 ml (1 ½ cup) of milk
  • 125 ml (½ cup) of Bailey's
  • 8 egg yolks
  • 80 ml (1/3 cup) of sugar
  • For the raspberries coulis :
  • 375 ml (1 ½ cup) of raspberries
  • 15 ml (1 tablespoon) of lemon juice
  • 15 ml (1 tablespoon) of honey
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  • Preheat oven at 180 C (350 F).
  • In a casserole, heat milk with Bailey's at medium heat until boiling. Remove from heat.
  • In a bowl, whisk yolks with sugar for 1 to 2 minutes, until the mix whitens.
  • Add the warm milk then filter with a sieve. Divide the preparation into four small Mason jars or four transparent cups of a capacity of 250 ml (1 cup) oven safe.
  • Remove jars from the bain-marie, let cool down over a grill then refrigerate for 2 to 3 hours.
  • Meanwhile, prepare the coulis. In the mixer, blend for 2 to 3 minutes 250 ml (1 cup) of raspberries with lemon juice and honey. Filter with a sieve. Divide the coulis into jars and set back at fresh until its time to serve.
  • Garnish each portions with remaining raspberries.

Chef's notes