- Serves: 6
- Cook Time: 50 minutes
- Prep Time: 20 minutes plus 2-3 hrs chilling
- Effort: easy
- 450 ml double cream
- 150 ml single cream
- 1 vanilla pod, split lengthways, seeds scraped
- 1 egg
- 3 egg yolks
- 100 g caster sugar, plus extra for sprinkling
- 150 ml Irish cream liqueur, such as Baileys
- raspberries, to serve
1. Preheat the oven to 160C/140C fan/gas 3.
2. Put the double and single creams in a saucepan. Add the vanilla pod and its seeds and place over a low heat.
3. In a bowl, whisk the whole egg, egg yolks and sugar until light. Add the warmed cream and Irish cream, whisking continuously. Discard the vanilla pod.
4. Divide the mixture among six 250ml ramekins. Place the ramekins in a roasting pan and add enough boiling water to come halfway up the sides of the ramekins. Bake for 45 minutes, or until just set.
5. Remove the crème brûlées from the oven and leave to cool. Once cool, place them in the fridge to chill for 2-3 hours.
6. When ready to serve, sprinkle each custard lightly with extra sugar and either place under a preheated grill for 2-3 minutes, or use a mini-blowtorch to make the tops golden brown and caramelised. Serve immediately with raspberries.
Rate This Recipe