Ingredients for Bailey's Creme Brulee
- 2 cups heavy cream
- 1/2 cup Irish cream liqueur
- 1 teaspoon vanilla extract
- 0 Light Brown Sugar
- 6 large egg yolks
- generous amount turbinado sugar
- 1/2 cup granulated sugar
- 1/2 cup whole milk
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How to Make Bailey's Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine heavy cream, milk, and 1/2 cup granulated sugar. Heat over medium heat, stirring until sugar dissolves.
- In a separate bowl, whisk together egg yolks and vanilla extract until pale and slightly thickened.
- Slowly whisk about 1/3 of the warm cream mixture into the egg yolks to temper them. Then, gradually whisk the tempered egg yolk mixture into the remaining cream mixture.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Pour the custard mixture evenly into six (6-ounce) ramekins.
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a bain-marie).
- Bake for 45-55 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, sprinkle each ramekin generously with turbinado sugar.
- Using a kitchen torch, carefully caramelize the sugar until golden brown. If you don't have a kitchen torch, you can broil the ramekins in the oven for 1-2 minutes, keeping a close eye on them to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
89g
Fat
98g
Carbs
8g
