• 350 ml pouring cream
  • 75 ml milk
  • 25 ml bailey's
  • 3 egg yolks
  • 60 g caster sugar
  • 0.5 vanilla pod


  • Put the cream, milk, Bailey's and vanilla into a small saucepan and bring it to the boil. Remove from the heat to cool slightly.
  • In a bowl whisk together the egg yolks and sugar until they are light and creamy.
  • Pour the boiled cream in on the whisked eggs and sugar and whisk well until properly combined. Strain and remove the vanilla pod
  • Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off.
  • Choose 4 ramekins (or flat brulee dishes) and carefully pour the egg custard into the ramekins
  • Place the ramekins in a deep roasting tray and fill it with water about 1/3 way up the side of the ramekins.
  • Bake for approx 40 - 45 minutes until set but still retaining a slight wobble. (100°C)
  • Refrigerate until set for minimum 6 hours.
  • Glaze with a little brown sugar and then pop them under the grill or glaze with a chef’s blowtorch and serve.