Irish Cream Creme Brulee

Irish Cream Creme Bruleeharder-150x150[1]   Serves 4-6

  • 300 ml single cream
  • 300 ml thick double cream
  • 1 tsp vanilla extract
  • 1 egg plus 3 egg yolks
  • ­­­­­­­­­­­­­­­­­­­­­­­­­­75g caster sugar
  • 100 ml Irish cream
  • Extra sugar for sprinkling
  1. Preheat oven to 160C.
  2. Place both creams and the vanilla extract in a pan over low heat until runny and tepid/warm.
  3. In a bowl, whisk the egg, egg yolks and sugar until pale and thicker.
  4. Whilst continuously whisking, add the cream and Irish Cream.
  5. Divide amongst four- six ramekins or small bowls and place in a roasting dish.
  6. Pour enough boiling water in the roasting dish to come half way up the ramekins’ sides.
  7. Bake for 45 minutes until set, then, chill for 2-3 hours.
  8. When ready to serve, sprinkle brutes with sugar and either place under a hot grill for 2-3 minutes, or use a blowtorch until tops are caramelised.

This can be served with raspberries or strawberries.

It is a delicious, light dessert and is great for a dinner party as you can make it a few hours ahead.

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