600ml double cream
200ml semi-skimmed milk
6 medium Waitrose British Blacktail Free Range Egg yolks
30g caster sugar
4 tbsp Baileys Irish Cream
3 tbsp demerara sugar
1Preheat the oven to 150ºC, gas mark 2. Pour the cream and milk
into a saucepan and heat until almost boiling. Remove from the
heat and set aside for 10 minutes.
2In a heatproof bowl, whisk the egg yolks and sugar together with
a balloon whisk until combined. Stir in the cream mixture and Baileys and pour into 6 small ramekins.
3Put the ramekins in a roasting tin and add enough cold water to the tin to come two thirds of the way up the sides of the ramekins. Carefully put the roasting tin in the oven and cook for 30–40 minutes, or until just set. Remove from the tin and leave to cool, then chill for 2 hours.
4Preheat the grill to hot. Sprinkle the demerara sugar in an even layer over the brûlées and grill until the sugar has melted, about 2 minutes. Leave to cool until the sugar has set, then serve straight away.
If you have a cook’s blowtorch, use it instead of the grill to melt the sugar on top of the brûlées as it’s much easier to control the heat.
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