Bailey's Creme Brulee

READY IN: 1hr 5mins
SERVES: 12
YIELD: 4 oz.
UNITS: US

INGREDIENTS

Nutrition
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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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