Baileys custard creme brulée

A real indulgent dessert, great for a dinner party, from Kevin Dundon


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


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


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