Bailey’s Creme Brulee recipe

This simple and delicious Bailey’s Creme Brulee recipe has been sent in by Time Out restaurant in Leicester.

Ingredients:
To serve 4 to 6
6 Egg Yolks
600ml of Double Cream
50ml Baileys (or to taste)
50gr Caster Sugar
50g Extra Caster Sugar for topping

Directions:

Pre heat the oven to 140 degrees centigrade, or Gas Mark 1

1.    Heat the your 600ml of Cream in a saucepan until just boiling
2.    Beat the 6 Egg Yolks and Sugar together in a bowl until evenly blended
3.    Add your 50ml of Baileys to the Egg and Sugar mix
4.    Slowly pour your hot cream into the Baileys and sugar mix, beating until well combined
5.    Strain the mixture and remove any froth from the whisking
6.    Place your ramekins into a large square baking tray
7.    Pour you mixture into the ramekins, nearly to the top
8.    Pour warm water into your tray in between the ramekins to come halfway up the side of the ramekins
9.    Bake in the oven for approximately 40 minutes until the mixture is set but still Jelly like
10.    Leave to cool for around 10 minutes before serving then refrigerate if making in advance or just chill before serving
11.    Before  serving sprinkle your extra Caster Sugar over the top of the dessert, covering the mixture all the way around
12.    Place under the grill until the sugar is bubbling and caramelised, alternatively use a blow torch to create the same effect.

Serve Immediately and enjoy this sweet treat with its firm sugar topping and delicious soft centre.

View more about Time Out restaurant in Leicester