Bailey's Crème Brulee
This
recipe from Rich at
Reidy O'Neil's Restaurant in San Diego
Serves: 12 - 6 oz servings
I N G R E D I E N T S
6 1/2 cups whipping cream
1 cup Bailey's
12 egg yolks
1 cup sugar
2 tablespoons vanilla
I N S T R U C T I O N S
Warm whipping cream and Bailey's over
a double boiler. In a separate bowl, mix together egg yolks, sugar, and
vanilla. Slowly add the warm cream mixture to the yolk mixture,
stirring constantly. Pour mixture into individual soufflé cups and put
soufflé cups into a 2" deep pan. Fill the pan with warm water and
cover with foil. Bake at 350 degrees for 45 minutes or until set in the
center. Don't over-cook, or eggs will curdle. Remove from oven and let
cool. These will keep in the fridge for three days.
For the topping, mix equal parts brown
and white sugar, then cover the tops of the custards. Cook under the
broiler until caramelized.
More Creme Brulee Recipes - Over fifty
varieties
Lower Fat Creme Brulee
- Options to reduce the fat and calories
What To Do With Left Over Egg
Whites - Creme brulee recipes leave you with left
over egg whites here are some ideas on how to use or store them.
|
