creme brulee



  • 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


Step 1


Preheat the oven to 160°C.

Step 2

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.

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