Makes 6 Ramekins
Ingredients:
300 mL thin cream
300 mL thickened cream
1 vanilla bean, split, seeds scraped (or 1 T vanilla extract)
1 egg, plus 3 egg yolks
1/3 C sugar, plus extra to sprinkle
1/2 C Baileys Irish Cream
Method:
1. Preheat the oven to 160°C.
2. Place creams in a pan, add vanilla pod and seeds, then heat over low heat.
3. In a bowl, whisk egg, extra yolks and sugar until light. Add warm cream and Baileys, whisking continuously.
4. Divide among ramekins. Place in roasting pan and add enough boiling water to come halfway up ramekin sides. Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours.
5. When ready to serve, sprinkle brulees with extra sugar and place under a hot grill for 2-3 minutes until tops are golden and caramelised.
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