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Tiffany Cups

 Tiffany Cups
This mouthful is delightful and so cute in mini-ramekins. Creamy vanilla is comforting with a strong Irish Cream accent. I suggest garnishing with whipped cream.—Tiffany Rampey, Chicago, Illinois
4 ServingsPrep: 15 min. Bake: 20 min. + chilling


  • 2/3 cup heavy whipping cream
  • 2 egg yolks
  • 5-1/2 teaspoons sugar
  • 4 teaspoons Irish cream liqueur or refrigerated nondairy creamer
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Coarse sugar and orange curls, optional


  • In a small saucepan, heat cream over medium heat until bubbles form
  • around sides of pan. In a small bowl, whisk egg yolks and sugar.
  • Remove from the heat; stir a small amount of hot cream into egg yolk
  • mixture. Return all to the pan, stirring constantly. Stir in liqueur
  • and vanilla.
  • Transfer to four stoneware demitasse cups or 2-oz. ramekins. Place
  • cups in a baking pan; add 1 in. of boiling water to pan. Bake,
  • uncovered, at 325° for 20-25 minutes or until centers are just
  • set (mixture will jiggle). Remove cups from water bath; cool for 10
  • minutes. Cover and refrigerate for at least 4 hours. Garnish with
  • coarse sugar and orange curls if desired. Yield: 4 servings.
Nutritional Facts: 1 serving equals 208 calories, 18 g fat (10 g saturated fat), 157 mg cholesterol, 19 mg sodium, 8 g carbohydrate, 0 fiber, 2 g protein.