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Baileys Crème Brûlée

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PREP TIME
15 min
COOKING TIME
70 min
TOTAL TIME
385 min
SERVINGS
6 servings
Dessert French
Baileys Crème Brûlée
Ingredients
  • 2 cups heavy cream
  • 1/3 cup white sugar
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 tablespoons Irish cream liqueur
  • superfine sugar as needed
Instructions
1
Preheat your oven to 300 degrees Fahrenheit, which is equivalent to 150 degrees Celsius. Next
2
. Position six ramekins on a towel that has been placed in a roasting pan, which should be at least 3 inches deep to prevent the ramekins from tipping over.
3
. Combine cream and sugar in a saucepan that is placed on medium heat, stirring constantly until the mixture becomes very hot and the sugar dissolves.
4
. Whisk together egg yolks, vanilla, and Irish cream until you get a smooth mixture.
5
. Gradually add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until everything is well incorporated.
6
. Once you have added 1/3 of the cream, you can add the remaining hot cream without worrying about it curdling.
7
. Pour the custard mixture into the ramekins, then fill the roasting pan with boiling hot water to come halfway up the sides of the ramekins.
8
. Bake the custards in the preheated oven until they are set, which should take around 50 to 60 minutes.
9
. Once the custards have set, place them on a wire rack and allow them to cool down to room temperature, which should take about 1 hour.
10
. Cover the custards and refrigerate them until they are cold, which should take around 4 hours.
11
. Unwrap the custards and sprinkle about 1 teaspoon of superfine sugar onto each one.
12
. Gently shake the custards so that the sugar coats the entire top surface, then tip them to a 45-degree angle and shake off any excess sugar.
13
. Using a small hand torch, make short passes over the top of the custards with the flame not quite touching.
14
. Continue melting the sugar until it turns deep brown, then stop.
15
. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust.
16
. Serve the custards immediately, or you can brown them underneath the broiler in the oven if you prefer.