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Irish Cream Crème Brûlée
from the kitchen of Sharmagne Leland-St. John

2 cups heavy cream
1/3 cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
Caster sugar
Boiling water for Bain-marie

Preheat oven to 300º F.

Place 6 ramekins in what will become a Bain-marie
in a roasting pan at least 3 inches deep.

In a saucepan over medium heat, stir together the
cream and sugar; cook until extremely hot, stirring
until the sugar dissolves.

In a separate bowl whisk together egg yolks, vanilla,
and Irish cream until well combined. Slowly add 1/3 of
the hot cream mixture to the egg mixture, whisking it
in 2 tablespoons at a time so it doesn’t curdle.

Once you have added 1/3 of the cream mixture, you may
stir in the remaining hot cream without fear of curdling.

Pour the custard into the ramekins, then fill roasting
pan with boiling hot water to come halfway up the sides
of the ramekins. Bake in the preheated oven until set,
approximately 50 to 60 minutes.

Once the custard has set, place ramekins on a wire rack,
and allow to cool to room temperature, about 1 hour. Cover,
and refrigerate until cold, about 4 hours.

When ready to serve, unwrap the custards, and sprinkle
approximately 1 teaspoon of caster sugar onto each,
depending upon the size of your ramekins.. Gently shake
the custards so the sugar coats the entire top surface.

Place the sugar-dusted custards underneath the broiler in
the oven until the sugar turns a deep brown. Once the sugar
has melted and turned to caramel, the cold custard underneath
will harden the sugar into a crispy crust.

Serve immediately.


 


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