Ideal for dinner parties if you like a nice sweet desert to finish off a savoury meal, then these work well.
Using traditional Bailey’s Irish Cream liquor, they hold well in the oven. Just be careful if you substitute the liquor for one of the cheaper alternative as I have tried this in the past and fund for some reason they split!
This recipe will make six individual Crème Brulee’s.
475ml of double cream
75g of granulated white sugar
6 egg yolks
1 whole vanilla pod deseeded.
3 tablespoons Irish cream liqueur
Sugar for topping
Preheat the oven to 150c (130c for Fan). Place 6 ramekins on a towel placed in the bottom of a deep sided roasting tray (at least 3 inches deep).
Stir together the double cream, vanilla seeds (add the pod as well) and sugar in a saucepan over a medium heat, and cook until very hot, stirring until the sugar dissolves.
Whisk together the egg yolks, and Bailey’s Irish cream until combined. Slowly add one third of the hot cream to the egg and sugar mixture, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated about a third of the cream, you can stir in the remaining hot cream without fear of the mixture curdling. Remove the vanilla pod and allow the mixture to cool slightly. A piece of clingfilm over the liquid will prevent a skin forming.
Pour the custard mix into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, this should take about 50 to 60 minutes.
Once the custard has set, place the ramekins on a wire rack, and allow cooling to room temperature, about 1 hour.
Cover, and refrigerate until cold, about 4 hours. The custards can remain refrigerated until ready to serve.
Unwrap the custards, and sprinkle about 1 teaspoon of 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 hand blow 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 has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately.
Alternatively, the sugar-dusted custards may be browned underneath a hot grill.