Baileys Creme Brulee
BOOZY TAKE ON A CLASSIC FRENCH DESSERT FOR THOSE LOOKING TO IMPRESS IN THE KITCHEN. COMBINATION OF VELVETY SMOOTH TEXTURE AND CRUNCHY CARAMEL TOPPING, BEST SERVED TOPPED WITH FRESH FRUIT(STRAWBERRIES AND BLUEBERRIES) AND A SHORTBREAD BISCUIT
- Contains Eggs
- Contains Dairy
Ingredients
- 10.5fl. oz extra thick double cream
- 3.5fl. oz Baileys or other Irish cream liquor
- 1.4oz caster sugar
- 4 egg yolks
- 1 tsp vanilla extract or 2 vanilla pods
- 4 tsp soft brown sugar
To serve
- Fresh fruit- raspberries, strawberries or blueberries
- Sweet shortbread biscuits
Instructions
Step 1
Add the cream, Baileys and vanilla to the pan and heat gently on low heat. Do not boil.
Step 2
While the cream is heating mix the egg yolks and the caster sugar to a smooth paste.
Step 3
Slowly pour the warm cream over the yolks, whisking continuously to avoid curdling and cooking the yolks then strain the mixture through a sieve.
Step 4
Split the creme brûlée between 4 ramekins and place in a deep baking tray.
Step 5
Create a water bath for the brûlée by pouring hot water into the tray making sure to reach halfway up the ramekins.
Step 6
Cook in the middle shelf of a preheated oven at 140°C (fan assisted oven) for 20-25 mins. The crème brûlée is ready when the edges are set and centre is slightly wobbly.
Step 7
Remove from the water bath and cool in the fridge for at at least 4 hours, preferably overnight.
Step 8
To serve spread 1 tsp of brown sugar on top of desserts and caramelise with a kitchen blow torch. If you don’t have blow torch melt the sugar in the pan until it caramelises and pour on top of the brulee. Allow 5 mins to cool and set. Garnish with fresh fruit and shortbread biscuits.