Baileys crème brûlée recipe
Mix Baileys Irish Cream with cream and egg yolks to make this luxurious, grown-up crème brûlée.
Cook's tip: If you have a cook’s blowtorch, use it instead of the grill to melt the sugar on top of the brûlées as it’s much easier to control the heat.
Recipe and image courtesy of Waitrose & Partners.
Ingredients
- 600 ml double cream
- 200 ml semi-skimmed milk
- 6 medium free range egg yolks
- 30 g caster sugar
- 4 tbsp Baileys Irish Cream
- 3 tbsp demerara sugar
- 21.1 fl oz double cream
- 7 fl oz semi-skimmed milk
- 6 medium free range egg yolks
- 1.1 oz caster sugar
- 4 tbsp Baileys Irish Cream
- 3 tbsp demerara sugar
- 2.5 cups double cream
- 0.8 cup semi-skimmed milk
- 6 medium free range egg yolks
- 1.1 oz caster sugar
- 4 tbsp Baileys Irish Cream
- 3 tbsp demerara sugar
Details
- Cuisine: British
- Recipe Type: crème brûlée
- Difficulty: Hard
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Preheat the oven to 150°C/300°F/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.
- 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 six small ramekins.
- 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.
- 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.
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