Baileys Irish Cream Crème Brûlée

Ingredients

• 5 egg yolks (large)
• 0.5 cup vanilla bean sugar (plus extra for caramelizing the tops)
• 2 cup half and half
• 1 vanilla bean (seeds scraped and pod reserved)
• 1 tsp vanilla extract
• 0.25 cup Baileys Irish Cream
• hot water (for the water bath (bain-marie))

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   In a mixing bowl, whisk together the egg yolks and vanilla bean sugar until well combined.

3. 3

   In a saucepan over medium heat, combine the half and half with the seeds and the pod from the vanilla bean.

4. 4

   Bring the cream mixture to a gentle simmer, then remove from heat.

5. 5

   Temper the egg yolks by slowly whisking in a small amount of the hot cream mixture to the bowl, then gradually add the rest of the cream while whisking constantly to prevent curdling.

6. 6

   Stir in the vanilla extract and the Baileys Irish Cream.

7. 7

   Strain the mixture through a fine-mesh sieve to remove the vanilla pod and any lumps, then pour the custard into ramekins.

8. 8

   Place the ramekins into a large baking pan and fill the sides of the pan halfway up with hot water to create a water bath.

9. 9

   Bake at 325°F for 45 to 50 minutes until the edges are set but the centers still have a slight jiggle.

10. 10

    Remove the ramekins from the water bath and chill them in the fridge for at least 3-4 hours, or until completely cold.

11. 11

    Before serving, sprinkle a thin layer of sugar over the top of each custard and caramelize with a kitchen torch until golden and brittle.

Notes

Ensure the water for the bath is hot but not boiling when it goes into the oven. Straining the custard before baking is essential for that signature smooth texture.

Nutrition per serving

• dessert
• St. Patrick's Day
• baked
• custard
• boozy
• gluten-free
• holiday