Creme Brûlée is one of my sister's favorite desserts. I've tried several different recipes, and this is one of my favorites. This started out as a Nestle recipe with Coffee-Mate, but I love Bailey's, so that was an easy upgrade for me. Bailey's already has so much cream in it that it doesn't impact texture but adds a lot of flavor. My Chocolate Chip Banana Muffins are a favorite recipe of several friends. This dessert needs to be planned ahead for, but it is easy to plate up for dessert. Note that temperature and cook time will vary based on the type of ramekins you use. My ramekins are wide and flat rather than tall and deep, so my cook time is less.
Ingredients:
3/4 cup Bailey's Irish Cream
1 1/4 cup heavy whipping cream
1/3 cup granulated sugar
1 pinch salt
5 large egg yolks
1 teaspoon vanilla
4-6 tablespoons granulated sugar, for caramelizing
1/2 cup berries, for garnish
Preparation:
1. Cook Irish cream, heavy cream, granulated sugar and salt in medium saucepan over medium heat, stirring occasionally, for 4 to 5 minutes or until sugar is dissolved and mixture is smooth.
2. Beat egg yolks in medium bowl. I tend to use a hand mixer or whisk for this rather than my stand mixer given the low volume. Whisk hot cream mixture into egg yolks. Stir in vanilla.
3. Pour mixture into 4-6 ramekins, about 3/4 of the way full. Place ramekins in two 13 x 9-inch glass baking pan. Ramekins will be close together but try to avoid having them touch each other so the ramekins heat evenly in the oven. Fill pans with hot water so bottom half of ramekins are submerged in water. Loosely cover with foil.
4. Bake for 25-30 minutes at 300 degrees or until gently set in center. Cook time will depend on how full your ramekins are. Remove to wire rack to cool slightly. Internal temperature of the custards should be 170 degrees.
5. When cool, refrigerate for at least 5 hours or overnight.
6. When ready to serve, preheat broiler to high. You can also use a butane kitchen torch if you have one.
7. Sprinkle each crème brûlée evenly with sugar. Broil for 2 minutes or until sugar is melted and caramelized. Garnish with berries.
Ingredients:
3/4 cup Bailey's Irish Cream
1 1/4 cup heavy whipping cream
1/3 cup granulated sugar
1 pinch salt
5 large egg yolks
1 teaspoon vanilla
4-6 tablespoons granulated sugar, for caramelizing
1/2 cup berries, for garnish
Preparation:
1. Cook Irish cream, heavy cream, granulated sugar and salt in medium saucepan over medium heat, stirring occasionally, for 4 to 5 minutes or until sugar is dissolved and mixture is smooth.
2. Beat egg yolks in medium bowl. I tend to use a hand mixer or whisk for this rather than my stand mixer given the low volume. Whisk hot cream mixture into egg yolks. Stir in vanilla.
3. Pour mixture into 4-6 ramekins, about 3/4 of the way full. Place ramekins in two 13 x 9-inch glass baking pan. Ramekins will be close together but try to avoid having them touch each other so the ramekins heat evenly in the oven. Fill pans with hot water so bottom half of ramekins are submerged in water. Loosely cover with foil.
4. Bake for 25-30 minutes at 300 degrees or until gently set in center. Cook time will depend on how full your ramekins are. Remove to wire rack to cool slightly. Internal temperature of the custards should be 170 degrees.
5. When cool, refrigerate for at least 5 hours or overnight.
6. When ready to serve, preheat broiler to high. You can also use a butane kitchen torch if you have one.
7. Sprinkle each crème brûlée evenly with sugar. Broil for 2 minutes or until sugar is melted and caramelized. Garnish with berries.