Baileys crème brûlée

• Ingredients

  • 600ml double cream 200ml semi-skimmed milk 6 medium Waitrose British Blacktail Free Range Egg yolks 30g caster sugar 4 tbsp Baileys Irish Cream 3 tbsp demerara sugar

Found on waitrose.com

Ingredients

• 600ml double cream 200ml semi-skimmed milk 6 medium Waitrose British Blacktail Free Range Egg yolks 30g caster sugar 4 tbsp Baileys Irish Cream 3 tbsp demerara sugar

Directions

• 1 Preheat the oven to 150ºC, gas mark 2. Pour the cream and milk into a saucepan and heat until almost boiling. Remove from the heat and set aside for 10 minutes. 2 In a heatproof bowl, whisk the egg yolks and sugar together with a balloon whisk until combined. Stir in the cream mixture and Baileys and pour into 6 small ramekins. 3 Put the ramekins in a roasting tin and add enough cold water to the tin to come two thirds of the way up the sides of the ramekins. Carefully put the roasting tin in the oven and cook for 30–40 minutes, or until just set. Remove from the tin and leave to cool, then chill for 2 hours. 4 Preheat the grill to hot. Sprinkle the demerara sugar in an even layer over the brûlées and grill until the sugar has melted, about 2 minutes. Leave to cool until the sugar has set, then serve straight away.

Nutrition