Baileys Crème Brûlée

Baileys Crème Brûlée adds an Irish twist to a classic French dessert consisting of Irish Cream Liqueur infused baked cream custard with a crispy caramelized sugar topping.

📝 Ingredients

• 1 cup whole milk
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 4 tablespoons Baileys Irish Cream
• 6 egg yolks
• 1/4 cup white sugar
• 4 tablespoons brown demerara sugar (or turbinado sugar)

👨‍🍳 Instructions

1. 1Preheat the oven to 300°F or 150°C or Gas Mark 2.
2. 2Pour the cream and milk into a saucepan and heat until almost boiling. Do not boil the milk. Remove from the heat and set aside for 10 minutes.
3. 3In a heatproof bowl, mix the egg yolks and the white sugar together with a balloon whisk for about 2 to 3 minutes.
4. 4Next, add the vanilla extract to the eggs and whisk again.
5. 5Add a few tablespoons of the hot cream mixture to the eggs stirring constantly. Gradually add more milk stirring all the time. When all the milk is added and combined the mixture should coat the back of a spoon.
6. 6Add the Baileys Irish cream to the egg and cream mixture. Pass the egg and cream mixture through a fine strainer.
7. 7Pour the mixture into 4 individual flat, wide ramekins, filling the ramekins to 3/4 full. Place the ramekins in a baking tray with sides.
8. 8Add warm water to reach half way up the sides of the ramekins creating a bain marie.
9. 9Place the tray of ramekins into the pre-heated oven and allow to cook for about 40 minutes until set.
10. 10Remove from the oven, and the bain marie, and allow to cool completely. Chill the baked custards in the refrigerator for at least four hours.
11. 11Sprinkle the top of each ramekin with brown demerara sugar and melt the sugar with a kitchen blow torch.
12. 12Alternatively you can place the ramekins on a tray beneath a hot broiler or grill for about 2 minutes to brown the top layer.
13. 13Allow to cool before serving.