Ingredients
This creamy, indulgent dessert has been timeless on restaurant menus around the world. By adding flavours of Irish cream and coffee, we are giving it a special seasonal Irish twist.
- 500ml of cream
- 100g caster sugar
- 1 vanilla pod or 1 tsp vanilla extract
- 1 espresso
- 75 ml Irish Cream Liquor
- 7 egg yolks
Method
1. Preheat your oven to 150C / Gas 2.
2. Pour the cream into a small pot.
3. Split the vanilla pod lengthways and scrape the seeds into the cream.
4. Bring the cream to the boil& then reduce the heat and simmer very gently for 5 minutes.
5. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl until white & fluffy.
6. Add the Coffee & Baileys to the eggs & then slowly add the cream while whisking.
7. ¾ fill the Ramekins with the Brulee mix
8. Place the ramekins in a large roasting tray and pour in enough Hot water to come halfway up the sides. Try to do this at the oven as it is easier and safer.
9. Bake for 30 minutes – Keep an eye on them, you just want to see a little wobble in the centre before removing.
10. Remove the ramekins from the water. Chill completely to set
11. For serving, sprinkle a teaspoon of caster sugar over the surface of each crème brûlée. Caramelise the sugar using a chef's blow-torch for best results or place under a very hot grill.
12. Leave to cool for a minute so the sugar can harden and serve with a shortbread or cookie.
