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Posted: 22 March 2014
Blog category: Recipes
Serve it up with a shot of semi frozen Baileys for a real treat.
Preperation time: 5 mins
Cooking time: 45 Mins plus setting time
To download this recipe, click here.
425ml double cream
50ml full-fat milk
100ml Baileys Irish Cream Liqueur
1 vanilla pod
5 large egg yolks
50g granulated sugar, plus extra for the topping
1/ Preheat the oven to fan 160˚c. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep. Pour the two cartons of cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out the seeds into the cream mixture. Heat the cream until almost boiling.
2/ Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until pale. Heat the cream until almost boiling. Remove from the heat.
3/ Pour the hot cream into the beaten egg yolks, stirring continually as you do so. Strain the mixture through a fine sieve into a jug and add the Baileys. Skim the top of the liquid to remove any foam and stir.
4/ Put four ramekins in the roasting tray and pour the hot cream into the ramekins so they are completely full. Pour enough hot water inot the tray around the ramekins so it comes 1.5cm up the sides of the dishes. Cover with foil or a flat baking tray. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.