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Bailey's Creme Brulee

Bailey's Creme Brulee created by Grace J.

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

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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"This recipe came from a WE-energy book compliments of chef Mark J. Olson, culinary arts instructor in Janesville, Wisconsin."
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  1. Grace J.
    Bailey's Creme Brulee Created by Grace J.
    Reply
  2. seapod
    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.
    Reply
  3. Lauren in Wisconsin
    This recipe came from a WE-energy book compliments of chef Mark J. Olson, culinary arts instructor in Janesville, Wisconsin.
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