Sunday, October 28, 2007

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.

Crème Brûlée

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


  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.

    Cream Brulee

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.

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