Car Bomb 2 Cupcakes

Here is a delicious variation to the original Car Bomb cupcake recipe.  Instead of Bailey's ganache, substitute Bailey's pastry cream for a gooey and delicious treat.

 

INGREDIENTS

• 300 ml Heavy cream
• 100 ml milk
  
• 6 large egg yolks
• 100 g caster sugar
• 30 g plain flour
• 100 ml Bailey's Irish Cream

DIRECTIONS

1. Warm the milk and cream in a saucepan.
   1. Bring mix to the boil (the idea here is to scald it), remove from heat.
2. In a large bowl, whisk the egg yolks and sugar together until creamy, and then beat in the flour.
3. Add the warm, creamy mix to the yolks and sugar mix, and whisk until smooth. 
   1. Add 60 ml of Bailey's Irish Cream
      
4. Pour the mix back into the saucepan and over a low heat whisk or stir until the custard thickens. 
   
   1. It should take about 10 minutes.
   2. Stir in remaining Bailey's when custard has thickened.
      
5. Remove from heat and pour into a bowl to help it cool.  
   1. To stop the custard from forming a skin, tear off wide strips of wax paper, wet them, and place them over the top of the custard.
      
   2. I’d recommend making this several hours before you want to eat the cupcakes to give it plenty of time to set and cool.
   3. This should be stored in the fridge if not consumed in several hours