If you’ve ever tried to make a decent creme brûlée with an old oven grill like I have you’ll know it’s not so easy to get the nice brown layer of sugar on the top to melt properly. So I was pretty excited tonight to try to make it work with the little torch mum and dad got me for christmas. I wanted a creme brûlée specifically meant to be used with liquors – especially as today I got given some delicious plum brandy from a friend of mine, Evan, and here was the one I found.
I only want to remind everyone that the original recipe used Bailey’s irish cream, which is substantially less powerful on the tongue than plum brandy. For that reason I want to point out that when using alcohol, like a liqueur, you really need to remember who will be eating the food and whether or not they appreciate strong alcoholic flavours. So for my family I simply put in 20ml of brandy instead of the full 100ml asked for in the recipe. Also too much alcohol can actually overpower and in some cases ruin the tastes of the rest of the dish, so be careful of that as well!
Adapted from Valli Little’s
Bailey’s Creme Brulee
Serves: 6, Prep: 3hrs 15 mins (including chilling), Cook: 45 mins
- 300ml thin cream
- 300ml thickened cream
- 1 vanilla bean, split, seeds scraped
- 1 egg, plus 3 egg yolks
- 75g caster sugar, plus extra to sprinkle
- Brown sugar, for sprinkling
- 20ml Brandy
- Chilled raspberries, to serve
- Preheat the oven to 160°C.
- Place both creams in a pan, add vanilla pod and seeds, then heat over low heat. In a bowl, whisk egg, extra yolks and sugar until light. Add warm cream and Bailey’s, whisking continuously. Divide among six 1-cup ramekins. Place in roasting pan and add enough boiling water to come halfway up the ramekins’ sides. Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours.
- When ready to serve, sprinkle brûlées with equal amounts of brown and white sugar and place under a hot grill for 2-3 minutes, or use a blowtorch until tops are golden and caramelised.