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Baileys Crème Brûlée with Shortbread Biscuits July 7, 2010

Filed under: Desserts — delishuss @ 9:55 pm
Tags: , ,

This dessert is fab in my opinion. I got this recipe from the Dunbrody Cookery School, it was supposed to be made with ginger but they didn’t have any at the time. I can’t imagine this recipe with anything other than the Baileys. It’s divine.

Serves 6

Crème Brûlée Ingredients

4 egg yolks

300ml pouring cream

100g caster sugar

50 ml of baileys

Instructions

  1. Put the cream into a small saucepan and bring to the boil.
  2. Whisk the egg yolks and sugar together until they are light and creamy. Mix in the baileys.
  3. Pout the boiled cream in on the whisked eggs mixture and whisk well until properly combined.
  4. Allow to rest for a few minutes until the froth settles or alternatively scoop off the froth.
  5. Choose 6 large ramekins or 8 smaller ones.
  6. Carefully pour the egg custard into the ramekins.
  7. Place the ramekins in a deep roasting tray and fill it with water about 1/3 way up the side of the ramekins.
  8. Bake for approximately 40-50 minutes until set but still retaining a slight wobble (130 degrees Celsius).
  9. Refridgerate.
  10. Glaze wit a little brown sugar and then pop them under the grill or glaze with a chef’s blowtorch and serve.

 

Vanilla Biscuits ingredients

110g sugar

110g butter

1 egg yolk

225g plain flour

Instructions

  1. Cream butter and sugar together
  2. Add in the egg yolk and the plain flour
  3. Allow to rest. Leave in the fridge overnight if possible. The mixture can be successfully frozen at this time also.
  4. Tear off a piece of dough and roll into small ball. Continue with the remainder of the dough.
  5. Place it on a lined baking tray and flatten lightly with a fork.
  6. It’s best to refrigerate the biscuits at this time.
  7. Cook at 190 degrees Celsius/375 degrees Fahrenheit/gas mark 5 for 6-8 minutes.
 

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