BAILEY'S IRISH CREAM BRULEE

INGREDIENTS

8 egg yolks

1/3 cup sugar (plus extra for sprinkling over tops of ramekins)

2 cups heavy whipping cream

3 tablespoons Irish cream

1 teaspoon real vanilla extract

DIRECTIONS

Preheat oven to 300° and line two large casserole dishes with a paper towel each (the ramekins will sit and bake inside of these casserole dishes, FYI).

In a large bowl, whisk yolks with sugar until smooth and pale (2 minutes).

 Add heavy cream, Irish cream and vanilla, and whisk until incorporated.

Strain mixture with a fine-mesh sieve into a bowl (one with a spout if you happen to have).

Pour into four ramekins (or six shallow ones), and place into prepared casserole dishes on top of paper towels (placed to prevent the ramekins from sliding around).  
Fill the pans with water so it reaches halfway up the sides of the ramekins.

Bake for 40 – 50 minutes, until jiggly in the centers.  

Remove from oven and place ramekins on cooling rack.  

Cool completely before caramelizing sugar on top.

CARAMELIZED CRUSTS:  sprinkle 1 1/2 teaspoons of sugar over tops of custard and using a crème brûlée torch or the broiler in an oven, caramelize the sugar until browned but not burned.  

Serve immediately (with or without fruit on the side) and enjoy.