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.
Crème Brûlée Ingredients
4 egg yolks
300ml pouring cream
100g caster sugar
50 ml of baileys
- Put the cream into a small saucepan and bring to the boil.
- Whisk the egg yolks and sugar together until they are light and creamy. Mix in the baileys.
- Pout the boiled cream in on the whisked eggs mixture and whisk well until properly combined.
- Allow to rest for a few minutes until the froth settles or alternatively scoop off the froth.
- Choose 6 large ramekins or 8 smaller ones.
- Carefully pour the egg custard into the ramekins.
- Place the ramekins in a deep roasting tray and fill it with water about 1/3 way up the side of the ramekins.
- Bake for approximately 40-50 minutes until set but still retaining a slight wobble (130 degrees Celsius).
- 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
1 egg yolk
225g plain flour
- Cream butter and sugar together
- Add in the egg yolk and the plain flour
- Allow to rest. Leave in the fridge overnight if possible. The mixture can be successfully frozen at this time also.
- Tear off a piece of dough and roll into small ball. Continue with the remainder of the dough.
- Place it on a lined baking tray and flatten lightly with a fork.
- It’s best to refrigerate the biscuits at this time.
- Cook at 190 degrees Celsius/375 degrees Fahrenheit/gas mark 5 for 6-8 minutes.