Prep 30 mins
Cook 35 mins
This recipe came from a WE-energy book compliments of chef Mark J. Olson, culinary arts instructor in Janesville, Wisconsin.
- 1 quart heavy cream
- 6 ounces bailey's irish cream
- 1 tablespoon vanilla extract
- 3⁄4 cup light brown sugar
- 12 egg yolks
- 1⁄4 cup brown sugar
- 1⁄4 cup white sugar
- Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
- Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.
- When combined, add a bit more, and so on until warmed through.
- When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
- Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
- Remove from water bath and refrigerate at least 4 hours or overnight.
- To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.
Tasted great! Pretty easy to follow recipe. I wasn't sure if the water bath should be preheated. Another site said use boiling water so I did. Seemed to work well. Only my second time making creme brulee so I don't pretend to be an expert. They came out pretty well. The Bailey's flavor was on the subtle side. I will try increasing it by 50% next time. Also in some of mine I took Newman-Os without the filling and crushed them up and layered them on the bottom. Tasted pretty good. I bought a big blow torch at a hardware store for $25 including propane. Seems better than the small kitchen torch I used to have. Just don't turn it upside down while using.