6 egg yolks
¼ cup Baileys Irish Cream
1 teaspoon vanilla extract
½ teaspoon salt 2 cups heavy cream
⅓ cup sugar
- Preheat oven to 300ºF.
- In a large bowl, whisk together egg yolks, Baileys, vanilla extract, and salt. Set aside.
- Pour the heavy cream and sugar into a saucepan. Heat, whisking continuously, until
cream gets very hot and small bubbles start to form on the surface. Remove from heat
before mixture starts to simmer.
- Slowly whisk the hot cream into the egg-yolk mixture, a little at a time, until all the cream
has been added.
- Place ramekins in a high-walled baking dish. Ladle custard mixture into the ramekins
- Pour boiling water into the baking dish until the water is halfway up the sides of the
- Bake for 50 minutes until custard is set. Remove from oven and carefully transfer
ramekins to a wire rack and let cool. Once cool, place ramekins in refrigerator until cold,
at least 4 hours.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning
the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
- Using a torch, melt the sugar for a crispy top. If you don’t have a torch, you can broil the
crème brûlée to melt the sugar. Make sure you don’t overcook it. Allow the crème brûlée
to sit for at least 5 minutes before serving.