Bailey's Irish Cream Creme Brulee
Source: Allrecipes.com
If you love Bailey's Irish Cream, you'll love this dessert.
The mini bottles of Bailey's work great if you only need a small amount.
Ingredients
- 2 c. heavy cream
- 1/3 c. white sugar
- 6 egg yolks
- 1 t. vanilla
- 3 Tbls. Bailey’s Irish Cream liqueur
- 6 t. superfine sugar (see note)
Instructions
Preheat oven to 300 degrees. Place 6 ramekins inside a 9 x 13 inch deep (at least 3 inches deep) baking or roasting pan.
Stir together cream and sugar in a saucepan over medium heat and cook until very hot, stirring until the sugar dissolves.
Whisk together egg yolks, vanilla and Irish cream until combined. Slowly add 1/3 of the hot cream into the egg mixture, whisking it in, 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream into the egg mixture, pour it into the remaining cream in saucepan and whisk until blended.
Remove pan from burner. Pour custard into the ramekins.
Fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50-60 minutes.
Once the custard has set, place ramekins on a wire rack and allow to cool to room temperature, about 1 hour. Cover and refrigerate until cold (at least 4 hours). Custards may remain refrigerated until ready to serve.
To serve: Unwrap the custards and sprinkle 1 t. of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
Using a small kitchen hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar
NOTE: If you don’t want to purchase superfine sugar, just run it through a blender or mini food processor