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+ servings
Baileys crème brûlée in a white dish.

Baileys Crème Brûlée

Amanda
Classic French baked custard dessert with a crisp caramelised topping.So creamy and delicious with a hit of Baileys!
5 from 11 votes
Prep Time 10 mins
Cook Time 40 mins
Chilling 1 hr
Total Time 1 hr 50 mins
Course Dessert
Cuisine French
Servings 8
Calories 328 kcal

Equipment

  • Large bowl
  • medium saucepan
  • whisk
  • 6 ramekins or 8 shallow dishes
  • 2 deep oven trays
  • measuring jug – optional
  • blow torch - optional

Ingredients
 
 

  • 600 ml double cream heavy
  • 4 egg yolks
  • 4 tbsp Baileys
  • 50 g caster sugar superfine
  • 50 g brown sugar

Instructions
 

  • Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2.
  • Separate the eggs and place the yolks in a mixing bowl with the caster sugar. Whisk for 2 minutes until the mixture is pale and frothy.
  • Put the cream in the saucepan over a low to medium heat. Bring to simmer then remove and leave to cool for a few minutes.
  • Whisk in a small amount of cream into the egg yolks then gradually pour in the rest, whisking all the time. Stir in the Baileys.
  • Put the dishes into the roasting tins and pour hot tap water into the base to come halfway up the dishes.
  • Divide the custard mixture between the dishes.
  • Bake ramekins for an hour and shallow dishes for 30 minutes, or until the custard is just set.
  • Remove from the water bath, leave to cool then refrigerate for an hour.
  • sprinkle the top of the custard with the brown sugar and use a blow torch to melt and caramelise.
  • Allow to sugar to harden for a few minutes before serving.

Notes

💭 Top Tip
  • Refrigerate the eggs for 30 minutes before separating them as this makes the yolk firmer and less likely to break.
  • Separate the eggs and use 2 ramekins to do one at a time then transfer to the mixing bowl or another bowl. This means that if you do have a bad egg it won't contaminate the eggs you have already separated.
  • If you want your Baileys crème brûlée to have a smooth baked custard then use a metal spoon to scrape of the bubbles from the custard mix and discard.
  • If you want your Baileys crème brûlée to have a smooth baked custard then use a metal spoon to scrape of the bubbles from the custard mix and discard.
  • Pour the custard mixture into a jug for easy pouring or use a ladle.
  • If you want to invest in a blow torch then don't be tempted to buy a culinary version. In my experience they are often overpriced and one from a DIY store is much easier and cheaper to use.

Nutrition

Calories: 328kcalCarbohydrates: 18gProtein: 2gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 108mgSodium: 31mgPotassium: 65mgSugar: 12gVitamin A: 1110IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Keyword Baileys, creme brulee
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