Bailey's Creme Brulee Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.In a saucepan, heat the heavy cream and Bailey's Irish Cream until it starts to simmer. Remove from heat.
• STEP 3.In a separate bowl, whisk together the egg yolks and sugar until well combined.
• STEP 4.Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
• STEP 5.Strain the mixture through a fine-mesh sieve to remove any lumps.
• STEP 6.Divide the custard mixture evenly among ramekins or oven-safe dishes.
• STEP 7.Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
• STEP 8.Bake for about 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
• STEP 9.Remove the ramekins from the water bath and let them cool to room temperature.
• STEP 10.Refrigerate the custards for at least 2 hours, or overnight, to chill and set.
• STEP 11.When ready to serve, sprinkle a thin layer of granulated sugar over the top of each custard.
• STEP 12.Using a kitchen torch, carefully caramelize the sugar until it forms a golden brown crust.
• STEP 13.Let the custards sit for a few minutes to allow the sugar to harden before serving.
• STEP 14.Serve the Bailey's Creme Brulee chilled and enjoy!

Cooking Tips

• Be careful not to overheat the cream and Bailey's mixture to avoid curdling the eggs.
• Straining the custard mixture ensures a smooth and creamy texture.
• Make sure to let the custards cool completely before refrigerating to prevent condensation.
• For best results, use a kitchen torch to caramelize the sugar for a perfectly crisp and caramelized crust.

Storage and Serving

• Store the Bailey's Creme Brulee in the refrigerator for up to 3 days.
• Serve the creme brulee chilled, and use a spoon to crack through the caramelized sugar crust before enjoying the creamy custard underneath.