Baileys Irish Cream Crème Brûlée

Ingredients

• egg yolks
• vanilla bean sugar
• half-and-half
• vanilla bean (Use both the seeds and pod.)
• vanilla extract
• Baileys Irish Cream

Steps

1. 1

   In a bowl, mix together the egg yolks and vanilla bean sugar.

2. 2

   Place the half-and-half, along with the seeds and pod from a vanilla bean, in a pot. Bring the cream mixture to a simmer.

3. 3

   Temper the egg yolk mixture by gradually incorporating the hot cream mixture while mixing, taking care not to curdle the yolks.

4. 4

   Add the vanilla extract and Baileys Irish Cream.

5. 5

   Pour the custard into baking dishes or ramekins. Place them in a larger baking dish and add water until it reaches halfway up the sides of the custard dishes.

6. 6

   Bake at 325°F for 45–50 minutes.

7. 7

   Chill the baked custards in the refrigerator for a few hours.

Notes

The source transcript does not provide ingredient quantities, the number or size of ramekins, a water-bath temperature, or instructions for applying the final brûléed sugar topping. Those details should be obtained from the author's full recipe before preparing it.

Nutrition per serving

• dessert
• baked
• European
• Irish cream
• crème brûlée
• make-ahead