~ Level: easy ~ Time: 20 mins + 50 mins oven time ~ Budget: medium (because of the Baileys).
Crème brûlée, often pronounced as "krem broo-LAY," is a delectable French dessert renowned for its rich, creamy custard base and a caramelized sugar topping that cracks when you tap it with a spoon. This exquisite dessert has earned its place as a classic in the world of fine dining and is cherished by dessert enthusiasts around the globe.
The name "crème brûlée" translates to "burnt cream" in French, a reference to the caramelized sugar crust that crowns the smooth custard underneath. This contrast in texture, with the creamy custard juxtaposed against the brittle, golden crust, is the hallmark of this dessert's appeal.
The preparation of crème brûlée is relatively simple, but it requires precision and attention to detail to achieve the perfect balance of flavors and textures. Its elegance lies in its simplicity however, and its ability to deliver a luxurious experience with just a few humble ingredients. Whether enjoyed in a fine dining establishment or prepared at home, this classic dessert is sure to impress and delight anyone with a sweet tooth and an appreciation for culinary craftsmanship. Paired with something as tasty and silky as Baileys, this dessert is the ultimate cream bomb.
Baileys Crème Brulée
Ingredients
6 egg yolks
60 ml Baileys
a few drops of vanilla essence
½ tsp sea salt
2 cups heavy cream
70g white sugar
extra sugar for the crust
Method
Preheat the oven to 150°C.
In a medium bowl, combine the egg yolks, Baileys, vanilla and salt. Mix together with whisk, put aside.
In a sauce pan, heat up the cream on medium heat and add in the sugar. Bring this to a boil, and keep stirring in the mean time. When ready, add slowly and in parts to the bowl with the egg mixture.
Divide the cream over 6 or 8 ramekins, depending on how full you want them.
Place the ramekins in a big oven dish, then fill up the oven dish with boiling water, just until the level of the cream in the ramekins.
Place in the oven for 50 mins.
Once finished, let them cool down and place in the fridge.
When ready to eat, sprinkle some white sugar on top and caramalize it with a kitchen blowtorch. Serve and enjoy!
Wine pairing
In this case, of course the best pairing wouldn't be wine, but a glass of Baileys on the rocks ;-)
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