Bailey's Crème Brûlée

Everyone I know loves Crème Brûlée....who doesn’t?
Especially one that is made with Bailey’s Irish Cream.

* ~~Oooo-utterly exquisite~~!!!*

This is one very easy to cook custard. When chilled, a small amount of sugar is sprinkled on the top of the custard and the sugar is then caramelized using a small torch or broiler.

Bailey’s Crème Brûlée

What U need:

• 2½ cups Whipping cream
• ½ cup Bailey's
• 4 Egg yolks
• 50g Sugar
• 2 tsp Vanilla extract
• Brown sugar for crust

Method:

1. Preheat oven - 150°C
2. Warm whipping cream and vanilla extract over a double boiler.
3. In a separate bowl, whisk egg yolks and sugar.
4. Allow cream to cool slightly, then add the egg yolk mixture slowly, stirring constantly.
5. Pour mixture into individual ramekins.
6. Fill a pan with warm water.
7. Place the cups onto pan & bake for 30mins until set in the center. (Don't over-cook or eggs will curdle).
8. Remove from oven and let custard cool in the water bath.
9. Chill custard for 1-2 hrs.
10. Dust sugar on the top of the cool custard & heat the sugar with the flame until it begins to brown. Stop when it reaches a golden color. It should not get too dark.
11. For variety, serve with seasonal fruit sprinkled on top.
    
    
    

Here are some custard cooking tips:

• It is important to keep the mixture heated very slowly and stir constantly. This will allow the protein in the egg to coagulate without creating lumps.
• When you separate the eggs make sure to remove all traces of the egg white. Even a few drops of white in the yolks can produce lumpy rather than smooth custard.
• Use a heavy pan and cook over low heat. Some recipes suggest cooking the custard in a water bath. Either method is acceptable.