A nod to the Irish patron Saint Patrick, celebrate on March 17th!
Preheat oven to 350°F/175° Grease an 8-inch round cake tin & line with parchment paper.
Prepare the Dainty Gluten-Free Vanilla Cupcake Mix according to package instructions. Stir in the green food coloring. Pour into prepared cake tin and cook according to instructions. Remove from the oven and allow to cool completely.
Meanwhile, make the custard. Place the milk and Irish cream into a saucepan and bring to a simmer over medium high heat. Remove from the heat and set aside.
In a medium, heat proof, mixing bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla until thick.
While whisking the egg mixture, slowly drizzle in the hot milk mixture. Pour the mixture back into the saucepan and cook over medium heat, constantly stirring gently with a spatula. Cook until it thickens, 4-5 minutes.
When thick, transfer to a bowl, cover the surface with plastic wrap, and chill in the fridge.
When chilled, spoon some of the custard on the bottom of a small plate and place a slice of the cake on top. Top with a dollop of whipped cream.
Careful during step 5 not to overheat your custard or the egg yolks will cook and the custard will be broken.
You can of course omit the green food colouring and the recipe will be just as divine!
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