Recipe

Irish creme brulee

Jul 27, 2013 2:00pm
  • 15 mins preparation
  • 1 hr 5 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Irish creme brulee
  • 600 millilitre thickened cream
  • 1 vanilla bean, split
  • 1/2 cup lrish cream liqueur (such as baileys)
  • 8 egg yolks
  • 1/3 cup caster sugar
  • 2 1/2 tablespoon caster sugar, plus extra to caramelize top

Method

Irish creme brulee
  • 1
    Make custard. Preheat oven to 140°C (120°C fan-forced). Place cream in pan, scrape in vanilla seeds and add pod. Place over medium-high heat and bring to simmer. Remove from heat, remove vanilla pod and stir through Irish cream.
  • 2
    Whip yolks and caster sugar in bowl with electric beaters for few mins, until pale and fluffy. Stir through third of cream to loosen egg mixture. Add remaining cream. Pour through sieve into jug to make it easier to fill ramekins.
  • 3
    Divide mixture evenly between ramekins and place in baking dish. Pour boiling water into dish to come halfway up sides of ramekins. Bake in oven for 1 hour until custard is just set. Remove ramekins from dish and allow to cool.
  • 4
    Leave baked custards in ramekins and cover in individually with cling wrap. Refrigerate overnight.
  • 5
    Just before serving, sprinkle caster sugar evenly over each chilled brulee and use blowtorch to caramelize. Allow toffee to harden for a few minutes before serving.

Notes

Caramelise the topping at the table to really impress your dinner guests.

The Latest from Food To Love