Creme Brulee is my go to dessert whenever i go out to eat, there’s something about the texture of the custard that I like. One random day I decided to create Creme Brulee from scratch and add a little twist with some Baileys Irish cream. This is a very easy recipe to make but requires a lot of wait time.
Here are the ingredients you’ll need:
4 Cups Whipping Cream/ Heavy Cream
3/4 Cups Sugar
7 large Egg Yolks
1 Vanilla Bean
1/4 teaspoon coarse salt
1/2 Cup Baileys
3/4 cup sugar for topping
To see how I made this Creme Brulee watch the video below.
1.Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil.
2.Gently heat cream: In a medium saucepan, combine cream and half the sugar.
3.crape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan.
4.Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
5.Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from scrambling.) Add one more lade of cream mixture and stir, then gradually add remaining cream mixture. Strain mixture to remove vanilla pod and any cooked eggs.
6.Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (30-45 minutes.)
7.Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes.
8.Cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving.
9.Sprinkle about 1 1/2 tablespoons granulated sugar over each custard.
10.pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles and forms a smooth surface.