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.