Baileys crème brûlée

  • Vegetarian
  • Christmas


600ml double cream
200ml semi-skimmed milk
6 medium Waitrose British Blacktail Free Range Egg yolks
30g caster sugar
4 tbsp Baileys Irish Cream
3 tbsp demerara sugar


1 Preheat the oven to 150ºC, gas mark 2. Pour the cream and milk
into a saucepan and heat until almost boiling. Remove from the
heat and set aside for 10 minutes.

2 In a heatproof bowl, whisk the egg yolks and sugar together with
a balloon whisk until combined. Stir in the cream mixture and Baileys and pour into 6 small ramekins.

3 Put the ramekins in a roasting tin and add enough cold water to the tin to come two thirds of the way up the sides of the ramekins. Carefully put the roasting tin in the oven and cook for 30–40 minutes, or until just set. Remove from the tin and leave to cool, then chill for 2 hours.

4 Preheat the grill to hot. Sprinkle the demerara sugar in an even layer over the brûlées and grill until the sugar has melted, about 2 minutes. Leave to cool until the sugar has set, then serve straight away.

Cook’s tip
If you have a cook’s blowtorch, use it instead of the grill to melt the sugar on top of the brûlées as it’s much easier to control the heat.

Baileys crème brûlée
  • Preparation time: 10 minutes + chilling
  • Cooking time: 40-45 minutes
  • Total time: 50-55 minutes + chilling

Serves: 6

Nutritional Info

Typical values per serving:

Energy 2,488kJ
Fat 55.2g
Saturated Fat 31.6g
Carbohydrate 20.4g
Sugars 20.4g
Protein 5.8g
Salt 0.2g
Fibre 0g

per serving

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4 stars

Average user rating Based on 21 ratings

This recipe was first published in Tue Nov 24 09:48:29 GMT 2015.