BOOZY TAKE ON A CLASSIC FRENCH DESSERT FOR THOSE LOOKING TO IMPRESS IN THE KITCHEN. COMBINATION OF VELVETY SMOOTH TEXTURE AND CRUNCHY CARAMEL TOPPING, BEST SERVED TOPPED WITH FRESH FRUIT(STRAWBERRIES AND BLUEBERRIES) AND A SHORTBREAD BISCUIT
This dish contains the following allergens: Eggs, Milk/Dairy
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300ml
extra thick double cream
100ml
Baileys or other Irish cream liquor
40g
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
10.5fl. oz
extra thick double cream
3.5fl. oz
Baileys or other Irish cream liquor
1.4oz
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
Utensils
Step 1
Add the cream, Baileys and vanilla to the pan and heat gently on low heat. Do not boil.
Step 2
While the cream is heating mix the egg yolks and the caster sugar to a smooth paste.
Step 3
Slowly pour the warm cream over the yolks, whisking continuously to avoid curdling and cooking the yolks then strain the mixture through a sieve.
Step 4
Split the creme brûlée between 4 ramekins and place in a deep baking tray.
Step 5
Create a water bath for the brûlée by pouring hot water into the tray making sure to reach halfway up the ramekins.
Step 6
Cook in the middle shelf of a preheated oven at 140°C (fan assisted oven) for 20-25 mins. The crème brûlée is ready when the edges are set and centre is slightly wobbly.
Step 7
Remove from the water bath and cool in the fridge for at at least 4 hours, preferably overnight.
Step 8
To serve spread 1 tsp of brown sugar on top of desserts and caramelise with a kitchen blow torch. If you don’t have blow torch melt the sugar in the pan until it caramelises and pour on top of the brulee. Allow 5 mins to cool and set. Garnish with fresh fruit and shortbread biscuits.
Add the cream, Baileys and vanilla to the pan and heat gently on low heat. Do not boil.
300ml
extra thick double cream
100ml
Baileys or other Irish cream liquor
40g
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
10.5fl. oz
extra thick double cream
3.5fl. oz
Baileys or other Irish cream liquor
1.4oz
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
Step 2 of 8
While the cream is heating mix the egg yolks and the caster sugar to a smooth paste.
300ml
extra thick double cream
100ml
Baileys or other Irish cream liquor
40g
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
10.5fl. oz
extra thick double cream
3.5fl. oz
Baileys or other Irish cream liquor
1.4oz
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
Step 3 of 8
Slowly pour the warm cream over the yolks, whisking continuously to avoid curdling and cooking the yolks then strain the mixture through a sieve.
300ml
extra thick double cream
100ml
Baileys or other Irish cream liquor
40g
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
10.5fl. oz
extra thick double cream
3.5fl. oz
Baileys or other Irish cream liquor
1.4oz
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
Step 4 of 8
Split the creme brûlée between 4 ramekins and place in a deep baking tray.
300ml
extra thick double cream
100ml
Baileys or other Irish cream liquor
40g
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
10.5fl. oz
extra thick double cream
3.5fl. oz
Baileys or other Irish cream liquor
1.4oz
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
Step 5 of 8
Create a water bath for the brûlée by pouring hot water into the tray making sure to reach halfway up the ramekins.
300ml
extra thick double cream
100ml
Baileys or other Irish cream liquor
40g
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
10.5fl. oz
extra thick double cream
3.5fl. oz
Baileys or other Irish cream liquor
1.4oz
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
Step 6 of 8
Cook in the middle shelf of a preheated oven at 140°C (fan assisted oven) for 20-25 mins. The crème brûlée is ready when the edges are set and centre is slightly wobbly.
300ml
extra thick double cream
100ml
Baileys or other Irish cream liquor
40g
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
10.5fl. oz
extra thick double cream
3.5fl. oz
Baileys or other Irish cream liquor
1.4oz
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
Step 7 of 8
Remove from the water bath and cool in the fridge for at at least 4 hours, preferably overnight.
300ml
extra thick double cream
100ml
Baileys or other Irish cream liquor
40g
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
10.5fl. oz
extra thick double cream
3.5fl. oz
Baileys or other Irish cream liquor
1.4oz
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
Step 8 of 8
To serve spread 1 tsp of brown sugar on top of desserts and caramelise with a kitchen blow torch. If you don’t have blow torch melt the sugar in the pan until it caramelises and pour on top of the brulee. Allow 5 mins to cool and set. Garnish with fresh fruit and shortbread biscuits.
300ml
extra thick double cream
100ml
Baileys or other Irish cream liquor
40g
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
Sweet shortbread biscuits
10.5fl. oz
extra thick double cream
3.5fl. oz
Baileys or other Irish cream liquor
1.4oz
caster sugar
4
egg yolks
1 tsp
vanilla extract or 2 vanilla pods
4 tsp
soft brown sugar
To serve
Fresh fruit- raspberries, strawberries or blueberries
