Irish Cream Creme Brulee

1. 1

   Preheat oven to 250u00b0F.

2. 2

   In a medium size bowl, whisk yolks and 80g baker's sugar together until creamy. In a small saucepan whisk cream, milk and Irish cream until hot but not boiling. Pour over the egg mixture in the bowl and whisk together.

3. 3

   Pour into individual ramekins and place filled ramekins in a 13x9in pan. Pour water into the 13x9in pan until it reaches approximately halfway up the sides of the ramekins.

4. 4

   Place in the oven for 1 hour and 15 minutes. Let them cool and place in the fridge for at least 2 hours.

5. 5

   Before serving, evenly spread the remaining baker's sugar over the top of the four ramekins, heating to caramelize using a blowtorch, or placing under the broiler until brown and bubbly. Eat when sugar cools and turns hard.

6. 6

   Devour!

* Per serving · 4 servings · Values may vary.

No additional tips available.