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Baileys crème brûlée

Baileys crème brûlée

By Tommaso Falcone
10’ Prep time
45’ Cook time
55’ Total time
602 Calories
6 Serving

Summary

This twist on the classic crème brûlée adds baileys irish cream for a warming kick. these are perfect for christmas time!
Tommaso Falcone 0 Followers

Step by Step

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Step 1

Preheat the oven to 150ºC, gas mark 2. Pour the cream and milk into a saucepan and heat until almost boiling. Remove from the heat and set aside for 10 minutes.
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Step 2

In a heatproof bowl, whisk the egg yolks and sugar together with a balloon whisk until combined. Stir in the cream mixture and Baileys and pour into 6 small ramekins.
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Step 3

Put the ramekins in a roasting tin and add enough cold water to the tin to come two thirds of the way up the sides of the ramekins. Carefully put the roasting tin in the oven and cook for 30–40 minutes, or until just set. Remove from the tin and leave to cool, then chill for 2 hours.
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Step 4

Preheat the grill to hot. Sprinkle the demerara sugar in an even layer over the brûlées and grill until the sugar has melted, about 2 minutes. Leave to cool until the sugar has set, then serve straight away.

Ingredient

  • Demerara sugar
    Demerara sugar
    3 tbsp
  • Semi skimmed milk
    Semi skimmed milk
    200 mls
  • Baileys irish cream
    Baileys irish cream
    4 tbsp
  • Waitrose british blacktail medium free range egg
    Waitrose british blacktail medium free range egg
    6
  • Double cream
    Double cream
    600 mls
  • Caster sugar
    Caster sugar
    30 grams

Nutrition Facts

View nutrition facts
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