For the last few years my signature dish has been a Bailey’s Creme Brûlée. I’m a huge fan of the classic Christmas drink and any pudding which features it is always going to appeal, but this year I’ve created it with a twist. After succumbing well and truly to the salted caramel phase, this is my new version of a classic desert; salted caramel creme brûlée, which is a lot easier to make than you’d think.
Bonus points go to the fact you can make it the day before and toast the crispy, crunch through topping just before you serve giving a hot and cold melt in the mouth extravaganza.
Ingredients – makes 6 portions
- 475ml double cream
- 5 table spoons of caster sugar
- 6 egg yolks
- 1 tsp vanilla extract
- 3 tablespoons Tesco Salted Caramel Cream Liqueur
- 2 table spoons of caster sugar (or as needed for the topping)
- 1. Preheat oven to 150 C / Gas 2. Place 6 ramekins on a towel set in a roasting tin at least 8cm deep.
- 2. Stir together cream and 5 tablespoons sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
- 3. Pour custard into the ramekins, then fill roasting tin with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, usually takes between 50 to 60 minutes.
- 4. Once out of the oven, place ramekins on a wire rack and allow to cool to room temperature for (approx 1 hour.) Cover and refrigerate until cold (approx 4 hours). You can keep them refrigerated until ready to serve.
- 5. Unwrap the ramekins, and sprinkle about 1 teaspoon of caster sugar onto each. Gently shake the ramekins so the sugar coats the entire top surface, then tip them to a 45 degree angle and shake off excess sugar.
- 6. Using a small hand-held torch, melt the sugar by making short passes over top of the cooled mixture with the flame not quite touching. Continue melting the sugar until it turns 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.
n.b. If you don’t have a hand held cooks torch, the sugar-dusted custards may be browned underneath the grill and the salted caramel liqueur can be substituted for Irish cream for an alternative flavour.