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Chef Don's
Favorite Dessert Recipes
Irish Crème Brulee
Serves: 6
3 cups Whipping Cream
3/4 cup Bailey's
6 Egg Yolks
1/2 cup Sugar
1 Tbsp. Vanilla
Warm whipping cream and Bailey's over a double
boiler. In a separate bowl, mix together egg yolks, sugar, and vanilla.
Slowly add the warm cream mixture to the yolk mixture, stirring
constantly. Pour mixture into individual soufflé cups and put
soufflé cups into a 2" deep pan. Fill the pan with warm water
and cover with foil. Bake at 350° for 45 minutes or until set in
the center. Don't over-cook, or eggs will curdle. Remove from oven and
let cool. These will keep in the fridge for three days. For the
topping, mix equal parts brown and white sugar, then cover the tops of
the custards. Cook under the broiler or use a torch until caramelized.
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