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.

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!