- 16 egg yolks
- 100g caster sugar
- 900ml double cream
- 300ml Baileys
Baileys crème Brulee
peter Jackson
9th November 2011
Baileys crème Brulee
Mix together egg yolks and sugar
Boil cream and Baileys
mix together, pass, skim
Ingredients
Method
Mix together egg yolks and sugar
Boil cream and Baileys
mix together, pass, skim
Bake in bain marie at 110oc for around 20-30 mins until nearly set slightly wobbly in center
Cool down at room temperature
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
