Bailey S Creme Brulee Recipe

Ingredients for Bailey S Creme Brulee

• Heavy Cream
• Irish Cream
• Vanilla Extract
• Light Brown Sugar
• Egg Yolks
• Brown Sugar
• White Sugar

How to Make Bailey S Creme Brulee

1. Preheat oven to 325°F (160°C).
2. In a medium saucepan, combine heavy cream, milk, and 1/2 cup granulated sugar. Heat over medium heat, stirring until sugar dissolves.
3. In a separate bowl, whisk together egg yolks and vanilla extract until pale and slightly thickened.
4. 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.
5. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
6. Pour the custard mixture evenly into six (6-ounce) ramekins.
7. 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).
8. Bake for 45-55 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
9. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
10. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
11. Just before serving, sprinkle each ramekin generously with turbinado sugar.
12. 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.