I love sweet liquors such as Bailey’s but unfortunately, I find them quite expensive to buy. I was always tempted to make one myself but needed to find the recipe that inspired me enough to be pushed over the edge. That’s exactly what happened when I saw Mamina‘s post a month ago and read her verdict to this liquor: “My only regret is that I didn’t make twice the quantity”. It’s quite easy to do and doesn’t need too many ingredients although it does use a very special ingredient: Carambars. You might remember these little caramels from this post. If you can’t get your hands on them, then any good quality hard caramels would do. Like Bailey’s, this liquor is very sweet so it’s nicer served with ice cubes to dilute it a bit.
If you wonder what are the little cakes on the picture, the recipe will come soon…
Source: La table de Mina
Makes 2 litres
1 litre milk
1 litre white rum
1 kg sugar
3 cinnamon sticks
30 Carambars or 50 hard caramels such as Werther’s Originals
2cm piece ginger, peeled
- Cut the lemon and lime in half.
- Place all the ingredients in one or 2 glass jugs.
- Cover and place in the fridge.
- Stir every day. Little by little, the liquid will take the colour of Bailey’s.
- After one month (yes I know, it’s torture!), strain the liquid and bottle it up. Keep in the fridge.
I have been wanting to make this classic American dessert for a long time. In fact, each time I have seen it featured in a TV program or in a cookbook, it has got me drooling and wishing I could taste a slice there and then. There are a few versions of the key lime pie, some being unbaked and frozen and others baked and served chilled. I opted for the latter because in Ireland, it’s never hot enough to properly enjoy frozen desserts. It’s also worth mentioning that it is supposed to be made with key limes, which are yellow when ripe, more sour and flavourful than the usual green lime but it’s impossible to find these where I live, so I used regular limes instead.
Source: Joy of baking
125g graham crackers (I used chocolate coated digestive biscuits)
2 tbsp granulated sugar (I didn’t put it in)
70-80g unsalted butter
3 egg yolks, at room temperature
1 can (390g) sweetened condensed milk
120g lime juice (reserve the zest)
2 tsp lime zest
240g double cream
2 tbsp (30g) icing sugar
- Preheat the oven at 170C and butter a 23cm tart/pie dish
- Make the crust: melt the butter for 3min/50C/speed 2.
- Add the biscuits and sugar if using, lock the lid and turbo pulse a few times until crumbed.
- Tip out into the tart dish and press down with the back of a spoon to spread across the bottom of the dish and up the sides to form a crust.
- Bake for 10 minutes until set and lightly browned.
- Set aside to cool while making the filling.
- Filling: place all the ingredients of the filling in the TM bowl (no need to clean it) and mix 20 sec/speed 6.
- Pour the filling over the crust and bake for 10 to 15 minutes or until set.
- Remove from the oven and place on a wire rack to cool.
- Cover and refrigerate overnight.
- The next day, place the butterfly whisk in the TM bowl and weigh in the cream and icing sugar.
- Whisk for a few seconds at speed 3, measuring cup OFF, checking through the hole in the lid and stop as soon as the top of the cream looks still a little under whipped: the bottom will be firmer.
- Place in piping bag with a star nozzle and pipe on the tart. Sprinkle with the reserved lime zest and serve.
- Can be stored in the refrigerator, wrapped in cling film for 2 to 3 days.