Desserts
Baileys Creme Brûlée
Recipe by The Lockdown Chef
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Cooking method:
Ninja Zerostick Cookware
- Prep Time: 15 mins
- Total time: 40 mins
- Skill Medium
- Serves 2 people
Baileys Creme Brûlée
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
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Dairy
Ingredients
- 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
Cooking mode
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Method
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Step 1
Add the cream, Baileys and vanilla to the pan and heat gently on low heat. Do not boil.
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Step 2
While the cream is heating mix the egg yolks and the caster sugar to a smooth paste.
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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.
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Step 4
Split the creme brûlée between 4 ramekins and place in a deep baking tray.
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Step 5
Create a water bath for the brûlée by pouring hot water into the tray making sure to reach halfway up the ramekins.
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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.
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Step 7
Remove from the water bath and cool in the fridge for at at least 4 hours, preferably overnight.
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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.
