Comments on: Homemade Baileys

By: Kathy

Kathy — Sun, 15 Jan 2012 18:49:00 +0000

I heated the whipping cream until it was hot but not boiling on the edges just yet.I removed it from the stove. I hand mixed the eggs together in a bowl – not whipping them, just mixing them up. Then I slowly added the hot heavy cream about a tablespoon at a time to the eggs until I had added about 1/2 cup. Finally I added the egg mixuture back to the cream and continued the recipe.
The result was just as good as the original (without tempering the eggs). I was worried the taste would change from heating the cream, but it was fine!

By: Maggie

Maggie — Thu, 12 Jan 2012 04:13:00 +0000

Yes you can. Please let us know how it turns out so I can update the recipe.

By: Kathy

Kathy — Wed, 11 Jan 2012 04:04:00 +0000

Maggie,
Thanks for the quick response. I couldn’t find the slideshow on that site, but it encouraged me to ‘google’ how to temper an egg. If I am reading correctly, I can heat the whipping cream and then add the eggs that way – slowly, then cool it all and continue with the recipe?
I appreciate your help. I have all the ingredients (a friend brought over her farm eggs) and am eager to give the recipe a try!
Thank you,
Kathy

By: Maggie

Maggie — Sun, 08 Jan 2012 00:29:00 +0000

Raw eggs add a custard-like thickness to eggnog and Irish cream. You do not have to use raw eggs, you are welcome to cook them. Keep in mind that alcohol, whiskey in particular, kills a lot of bacteria so I’ve heard that it will kill bacteria in almost anything.

By: Maggie

Maggie — Sun, 08 Jan 2012 00:23:00 +0000

Kathy, here’s a good slideshow on how to temper eggs:
http://www.slideshare.net/jwtintelligence/jwt-10-trends-for-2012-executive-summary

By: Kathy

Kathy — Sat, 07 Jan 2012 18:02:00 +0000

and what does temper mean. I would also like to safeproof the egg element.

By: Niki

Niki — Sat, 07 Jan 2012 16:25:00 +0000

I have seen recipes that call for eggs and others that don’t. What is the point of adding the raw eggs to the baileys?

By: Maggie

Maggie — Sat, 07 Jan 2012 16:06:00 +0000

That’s a really good point, Patty. I use eggs from my farm but if you buy them in a store and you’re not sure about them, great idea! Thanks for commenting!

By: Patty Prosise

Patty Prosise — Sat, 07 Jan 2012 15:52:00 +0000

If one was concerned about the raw eggs, it would be easy to temper the eggs with the cream, cool, and mix on. Definitely going to save this one, thanks!