I’m a little late posting this week because I just got back from the EPCOT Food & Wine Festival. I had always wanted to go and feel so lucky that I was able to see it this year. There were so many amazing foods and I loved being able to eat my way around the world!
One of my favorite things was the warm chocolate pudding that can be found at the Ireland booth. Using the British meaning of “pudding”, the chocolate pudding served at the Ireland booth is a melt in your mouth chocolate lava cake covered in a creamy warm custard sauce. While it’s not super alcoholic, the custard’s Irish cream flavor comes from a liqueur such as Bailey’s Irish Cream, so it’s best enjoyed by adults.
Lava cakes are one of my favorite desserts and after spending some time in the UK, I became a big fan of hot custard. Unlike the cold, thick, pudding like texture usually seen in the US, the custard sauce in the UK is a warm and creamy liquid that is usually served over cake. I loved the way the warm custard soaked into the chocolate cake and when it combined with the gooey, molten chocolate inside the cake, it was so amazingly delicious. As soon as I got back home, I knew I had to make some myself.
These copycat warm chocolate puddings and Irish cream custard taste just like the ones in EPCOT and are a perfect way to bring a bit of the Food & Wine Festival home. Since lava cakes typically have to be served soon after they’re made, this recipe just makes two (perfect for date night!), although I probably would have eaten multiple if I had more.
Overall, the lava cakes and custard sauce are very easy make and only take around 30min. I actually recommend making the custard sauce before making the cakes. Since the cakes are served right after coming out of the oven, it’s nice to already have the sauce done and ready to go. To make the lava cakes, I used two 6 ounce ramekins. I found the 6 ounce size to perfect for an individual dessert. They were a little tricky to find, but any store that sells kitchen supplies or dishes should have them. Just make sure they’re oven safe.
The custard recipe uses superfine (caster) sugar. I wasn’t super familiar with caster sugar, but found out that its granules are finer than granulated sugar but not as fine as powdered sugar. This kind of sugar can be a little hard to find in stores, but can easily be made at home. To do so, just measure out the amount of sugar you need using granulated sugar and place it in the blender or food processor. I found the blender to be quite effective. Then, pulse blend it for a few minutes until looks finer but not powdered.
I hope you enjoy these lava cakes as much as I did and if you ever have a chance to go to the Food & Wine Festival in EPCOT, I highly recommend it!
Warm Chocolate Pudding with Irish Cream Liqueur Custard
Straight from the EPCOT Food & Wine Festival, these chocolate lava cakes with warm Bailey’s custard will melt in your mouth!
Ingredients
Warm Chocolate Pudding
- ¼ cup unsalted butter, cut into pieces
- 2 ounces semi-sweet chocolate, broken into pieces
- ½ cup powdered sugar
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ cup flour
Irish Cream Liqueur Custard
- 75 ml whole milk
- 125 ml heavy cream
- 1 ounce superfine (caster) sugar
- 3 egg yolks
- 2-3 tablespoons Bailey’s Irish Cream
Equipment
- Fine mesh strainer
- 2 6 ounce ramekins
Instructions
Irish Cream Liqueur Custard
-
Place milk, cream, and 1 teaspoon of sugar in a small saucepan. Bring it to a gentle summer and then turn to low heat.
-
In a heatproof bowl, add the remaining sugar and egg yolks. Whip until light, creamy, and pale yellow in color.
-
Whisking constantly, slowly pour in the warmed milk and cream into the egg mixture.
-
Strain the custard sauce through a fine mesh strainer and pour back into the saucepan.
-
Over low heat, stir constantly until the custard starts to thicken. Do not raise the heat as you might end up curdling or burning the sauce.
-
Once thickened, remove from the heat and pour through the strainer.
-
Stir in the Bailey’s Irish Cream.
-
Cover and place in warm spot while you make the lava cakes.
Warm Chocolate Pudding
-
Preheat oven to 425 F. Spray ramekins with cooking spray and place on a baking sheet. Set aside.
-
Add butter and chocolate to a large microwave safe bowl. Microwave in 20 second bursts, stirring after each, until melted.
-
Whisk in powdered sugar until combined. Add egg, egg yolk, and vanilla. Mix until combined.
-
Add the flour and mix until just combined. Be careful not to over mix the batter. Pour the batter into the two ramekins.
-
Bake for 12-14 minutes or until the edges are firm and the center is slightly soft. Remove from the oven and let stand for 1 minute. Carefully invert each ramekin onto a plate or bowl. Spoon the warm custard over the top and enjoy!
Recipe Notes
adapted from Live Well Bake Often and The Spruce Eats.