Irish Crème Brûlée

Ingredients

Directions

1. 1

   Preheat oven to 150°C (top/bottom).

2. 2

   Heat cream in a saucepan until hot and just steaming (do not boil).

3. 3

   Remove from heat, stir in Baileys and vanilla.

4. 4

   In a bowl, whisk egg yolks and sugar until pale (don’t over-whisk).

5. 5

   Slowly pour the warm cream into the yolks while whisking gently.

6. 6

   Strain mixture (important for silky texture)

7. 7

   Pour into 5 ramekins. Place ramekins in a deep tray. Pour hot water around them until halfway up the sides.

8. 8

   Bake 35–40 minutes until set but still slightly wobbly in the center.

9. 9

   Cool, then refrigerate at least 4 hours (overnight is best).

10. 10

    To Brûlée: Sprinkle a thin, even layer of sugar on top.

11. 11

    To Brûlée: Torch until deep golden and glassy.

12. 12

    To Brûlée: Let sit 1-2 minutes to harden before serving.