Bailey'S Creme Brulee – a delicious recipe with heavy cream, bailey's irish cream, vanilla, light brown sugar, egg yolks, Topping. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
When combined, add a bit more, and so on until warmed through.
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
Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
6
Remove from water bath and refrigerate at least 4 hours or overnight.
7
To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.
930
kcal
Calories
54
g
Fat
72
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 quart heavy cream, 6 ounces bailey's irish cream, 1 tablespoon vanilla extract, 3/4 cup light brown sugar, and more.
Yes, Bailey'S Creme Brulee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
