Baileys Creme Brulee

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Classic and delicious Crème Brulee with a Irish twist! This Baileys Crème Brulee is creamy and delicious with a caramelized top.

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Pour your heavy cream into a saucepan and heat on medium until almost boiling. Do not bring to a full boil! Remove from the heat and set aside to cool.

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In a heatproof bowl, whisk together your egg yolks and 1/4 cup of sugar for about 2 minutes.

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Wisk in your vanilla extract. Slowly add your warm heavy cream to the egg yolk mix while constantly whisking.

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Whisk in your baileys.

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Pour your mixture into 4 separate ramekins, filling each about 3/4 full.

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Place your ramekins in a large baking dish with high sides. Pour warm water into your baking dish until the water is about half way up your ramekins.

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Bake your ramekins (in the baking dish) for 60 minutes, or until set.

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Remove from your oven and allow to completely cool to room temperature before placing the four ramekins in your fridge for at least 4 hours or overnight.

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When ready, sprinkle the top of each creme brulee with 1 tbsp of sugar and melt the sugar with a torch. Alternatively if you do not have a torch, you can place the sugared brulee in the oven with the broiler on, make sure you watch it because it can burn quickly.

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Allow to cool, and enjoy

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