Preheat oven to 160°C
Place both creams in a pan. Add vanilla pod and seeds, then heat over low heat.
In a bowl, whisk egg, yolks and sugar until light. Add warm cream and Baileys, whisking continuously. Divide among 6 1-cup (250ml) capacity ramekins. Place in a roasting pan and add enough boiling water to come halfway up the sides of the ramekins. Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours.
When ready to serve, sprinkle with extra sugar and either place under a hot grill for 2 -3 minutes, or use a blowtorch until tops are golden and caramelised. Serve immediately with raspberries.
Originally Submitted
12/29/2009
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