Baileys Creme Brûlée

Baileys Creme Brûlée

Classic crème brûlée with a modern baileys twist.


  • 3 egg yolks
  • 3 tbsp caster sugar
  • 250ml double cream
  • 2 tablespoons demera brown soft sugar
  • 75ml baileys

Makes 4


  1. Fill the baking tray with water and place in a oven at 150°C.
  2. Whisk the egg yolk with the sugar until it becomes light and pale.
  3. In a small saucepan heat the cream until just before boiling
  4. Pour the Baileys in to the cream
  5. While whisking pour the cream and baileys mixture on top the egg yolks. This must be added slow or you will scramble the eggs
  6. Pour the mixture in to ramekins. Fill the ramekins right to the top as they will condense down while cooking
  7. Place the ramekins in the baking tray. The water should come half way up the ramekins.
  8. Bake for 30 min and then allow to cool before placing in the fridge to set overnight.
  9. Pour over demure sugar and blow torch to get the caramelised sugar topping.
  10. Serve & Enjoy!

DSC04108-1 (dragged)


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