Monday, March 21, 2011

Bailey's Creme Brulee

This was last night's dessert and it was fabulous! 

2c heavy cream
1/3c granulated, white sugar
6 egg yolks
1 tsp. vanilla extract
3 TBSP Irish cream liqueur (I used Bailey's)
4 tsp. granulated, white sugar, or to taste

1.  Preheat oven to 300 degrees*.  Place 4 ramekins in an 8"x8" baking dish.

2.  Stir together cream and sugar in a medium saucepan over medium heat, and cook until very hot, stirring constantly until the sugar dissolves.

3.  In a medium size mixing bowl, whisk together egg yolks, vanilla, and Irish cream until combined.

4.  Slowly add heavy cream mixture, whisking it in 2 TBSP at a time until incorporated. Once you have incorporated about 1/3 of the cream, stir in the remaining hot cream.

5.  Pour custard into the ramekins, then fill baking pan with hot water to come halfway up the sides of the ramekins.

6.  Bake 50 to 60 min., or until set.

7.  Remove from oven and place ramekins on a wire rack to cool to room temperature, approximately 1 hour.

8.  Cover and refrigerate at least 4 hours. Keep refrigerated until ready to serve.

9.  When ready to serve, unwrap and sprinkle with the extra white sugar, shaking off excess.

10.  Using a small hand torch, melt the sugar by making quick passes over top of the custards. Continue melting the sugar until it turns deep brown and forms a crispy crust.  Serve immediately.

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