Bailey's Creme Brulee

#1 - Creme Brulee. Yup - this is definitely my all-time favourite dessert. I came across a recipe that uses Bailey's in it. Pretty sure a little (tasty) booze can only make a recipe that much better! Enjoy!

Bailey's Creme Brulee

• 2.5 cups heavy whipping cream
• 1 vanilla bean, split, seeds scraped (or 1 tsp pure vanilla extract)
• 1 egg, plus 3 egg yolks
• 1/3 cup white sugar
• 1/2 cup Bailey's
• 1/2 cup brown sugar (ish)

1. Preheat oven to 325 degrees F.
2. Place cream and vanilla in a saucepan over low heat. In a separate bowl, whisk together egg, extra yolks and sugar until light.
3. Remove cream from heat and slowly pour into eggs, whisking continuously. Finally, whisk in Bailey's.
4. Pour mixture between 6-8 ramekins. Set ramekins in baking pan and pour enough hot water in pan to come up 1/2 way on side of ramekins.
5. Place pan in oven and bake for 35-45 minutes, or until just set (slightly jiggly).
6.  Remove from oven and place ramekins in a 2nd pan, filled with cold water. Leave in cold water bath for 15-30 minutes, then transfer to fridge for at least 2 hours before serving.
7. Right before serving, remove ramekins from fridge and top each evenly with 1/2-1 tbsp brown sugar. Using a torch, melt sugar until golden and crispy. Allow creme brulee to sit for a few minutes before serving. ENJOY!