- 300ml thin cream
- 300ml thickened cream
- 1 vanilla bean, split, seeds scraped
- 1 egg, plus 3 egg yolks
- 75g caster sugar, plus extra to sprinkle
- 100ml Baileys Irish Cream
- Chilled raspberries, to serve
Preheat the 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, extra yolks and sugar until light. Add warm cream and Baileys, whisking continuously. Divide among six 1-cup ramekins.
Place in roasting pan and add enough boiling water to come halfway up ramekin sides. Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours.