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Baileys Creme Brulae

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Recipe from Valli Little in Australian Delicious magazine (Dec/Jan 2004/2005). Good recipe for those nervous about curdling the cream cooking on the stovetop - most of the cooking is done in the ramekins sitting in a warm water bath in the oven.

Recipe from Valli Little in Australian Delicious magazine (Dec/Jan 2004/2005). Good recipe for those nervous about curdling the cream cooking on the stovetop - most of the cooking is done in the ramekins sitting in a warm water bath in the oven.

Ingredients

Serves: 6

Metric Cups
  • 300 millilitres thin cream
  • 300 millilitres thickened cream
  • 1 vanilla bean (split and seeds scraped)
  • 4 eggs (1 whole and 3 yolks)
  • 75 grams caster sugar (plus extra to sprinkle)
  • 100 millilitres baileys (chilled to serve optional)
  • raspberries (chilled to serve optional)
  • 10½ fluid ounce thin cream
  • 10½ fluid ounce thickened cream
  • 1 vanilla bean (split and seeds scraped)
  • 4 eggs (1 whole and 3 yolks)
  • 3 ounces superfine sugar (plus extra to sprinkle)
  • 3½ fluid ounce baileys (chilled to serve optional)
  • raspberries (chilled to serve optional)

Method

Baileys Creme Brulae is a community recipe submitted by gianduia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 160°C.
  • Place both creams in a pan.
  • Add vanilla pod and seeds, then heat over low heat.
  • In a bowl, whisk egg, yolks and sugar until light. Add warm cream and Baileys, whisking continuously.
  • Divide among 6 1-cup (250ml) capacity ramekins. Place in a roasting pan and add enough boiling water to come halfway up the sides of the ramekins.
  • Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours. W
  • hen ready to serve, sprinkle with extra sugar and either place under a hot grill for 2 -3 minutes, or use a blowtorch until tops are golden and caramelised.
  • Serve immediately with raspberries.
  • Preheat oven to 160°C.
  • Place both creams in a pan.
  • Add vanilla pod and seeds, then heat over low heat.
  • In a bowl, whisk egg, yolks and sugar until light. Add warm cream and Baileys, whisking continuously.
  • Divide among 6 1-cup (250ml) capacity ramekins. Place in a roasting pan and add enough boiling water to come halfway up the sides of the ramekins.
  • Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours. W
  • hen ready to serve, sprinkle with extra sugar and either place under a hot grill for 2 -3 minutes, or use a blowtorch until tops are golden and caramelised.
  • Serve immediately with raspberries.
  • Tell us what you think