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

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.

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

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

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

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.

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

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.

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.

Allow to cool, and enjoy