Baileys Creme Brulae

A community recipe by gianduia

Not tested or verified by Nigella.com

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.

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 ounces thin cream
10½ fluid ounces 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 ounces 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 160Â°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.