Bailey'S Creme Brulee

1. 1

   Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.

2. 2

   Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.

3. 3

   When combined, add a bit more, and so on until warmed through.

4. 4

   When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.

5. 5

   Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.

6. 6

   Remove from water bath and refrigerate at least 4 hours or overnight.

7. 7

   To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.

* Per serving · 4 servings · Values may vary.