Bailey's Creme Brulee

This recipe came from a WE-energy book compliments of chef Mark J. Olson, culinary arts instructor in Janesville, Wisconsin.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 4 oz.

Ingredients

• 1  quart heavy cream
• 6  ounces  bailey's irish cream
• 1  tablespoon vanilla extract
• 3⁄4 cup light brown sugar
• 12  egg yolks

• Topping

• 1⁄4 cup brown sugar
• 1⁄4 cup white sugar

Directions

1. Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
2. 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.
3. When combined, add a bit more, and so on until warmed through.
4. When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
5. Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
6. Remove from water bath and refrigerate at least 4 hours or overnight.
7. To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.