- 3 dl (10 fl oz) cream (20-40% fat, depends on your taste)
- 1 dl (3.3 fl oz) milk
- 1/2 dried vanilla fruit , split lengthwise
- 5 egg yolks
- 1 dl / 3.3 fl oz (+ 6 tbsp to caramelize) granulated suger
- 1 dl (3.3 fl oz) Baileys
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- Warm up cream, milk and vanilla. When it boils, remove the heat and leave for 10 minutes.
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- Whip egg yolks and 1dl sugar.
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- Mix #1 and #2 and add Baileys and leave for 30 minutes and them take out the vanilla fruit and ivide the mixture into custard cups or plates
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- Pour water into baking pan and put the cups there, just like taking a bath.
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- Put in oven 150 °C (300 °F) for 40-50 minutes.
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- Just before serving, put 1 tbsp of sugar to each cups and caramelize.
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- Done! It’s fun to crack the shell of caramel!
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- You can freeze the rest of egg white and use for melange, meatball or breaded meat
To tell the truth, I think it would be better with less sugar.
The recipe’s source is here: http://www.tasteline.com/recept/baileys_creme_brulee_med_farska_hallon