Bailey's Crème Brûlée Recipe
homemade shortbread, fresh berries
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Ingredients
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Crème brûlée custard
Shortbread cookies (homemade)
Berries & garnish
Method
Crème brûlée custard
- 1
Prep
Preheat oven to 325°F (160°C). Place four 6-ounce (180 ml) ramekins in a medium roasting pan (or on a baking sheet with sides). Bring a kettle of water to a boil for the water bath.
- 2
Infuse cream
Split the vanilla bean lengthwise and scrape the seeds into a small saucepan; add the pod as well. Pour in the heavy cream and 1 tablespoon of Bailey's. Warm the cream over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 10–15 minutes to infuse.
- 3
Make custard base
While the cream steeps, whisk the egg yolks with 1 teaspoon granulated sugar and a pinch of salt in a medium bowl until smooth and slightly pale. Remove the vanilla pod from the cream. Slowly temper the warm cream into the yolks: add a small ladle of cream to the yolks while whisking constantly, repeating until about half the cream is incorporated to raise the yolks' temperature. Then pour the tempered yolk mixture back into the remaining cream and whisk until combined. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits or vanilla pod fragments.
- 4
Bake in water bath
Divide the custard evenly among the four ramekins. Place the roasting pan in the oven and carefully pour the hot water into the pan until it reaches halfway up the sides of the ramekins (about 1 to 1.5 inches). Bake for 30–40 minutes, or until the custards are set around the edges but still slightly jiggly in the center when gently shaken. Remove the ramekins from the water bath and cool on a wire rack for 30 minutes, then refrigerate uncovered for at least 2 hours, preferably 4 hours or overnight to fully set.
- 5
Caramelize sugar
When ready to serve, sprinkle 1 tablespoon of fine sugar evenly over each chilled custard. Using a kitchen blowtorch, melt and caramelize the sugar by moving the flame in a circular motion until the sugar liquefies and turns golden brown; allow it to harden for 1–2 minutes. If you don't have a torch, place the ramekins under a very hot broiler on the top rack for 2–4 minutes, watching closely to avoid burning.
Shortbread cookies (homemade)
- 6
Make dough
Preheat oven to 350°F (175°C). In a bowl, beat the cold, cubed unsalted butter with the powdered sugar until just combined and slightly fluffy (use a pastry cutter or a stand mixer on low). Add vanilla extract and mix. Add the flour and salt and pulse or mix on low until the dough just comes together; avoid overworking. The dough should be crumbly but hold when pressed.
- 7
Shape and bake
Turn the dough onto a lightly floured surface and press into a 1/2-inch thick disk. Roll gently (or press dough into a small rectangular pan) and cut into 8 small cookies or rectangles. Place on a parchment-lined baking sheet and chill in the refrigerator for 10 minutes. Bake for 12–15 minutes, or until edges are just turning golden. Let cool completely on a wire rack.
- 8
Optional finish
For a prettier presentation, dust with a little powdered sugar or press a few extra granulated sugar crystals on top before baking for a slight sparkle.
Berries & garnish
- 9
Prepare berries
Rinse berries and pat dry. Hull and quarter strawberries if using. Toss gently to combine and divide into four small portions.
- 10
Plate and serve
Place a brûléed ramekin on each dessert plate. Arrange 2 shortbread cookies alongside and spoon the mixed berries next to the ramekin. Garnish with 2 mint leaves per plate. Serve immediately so the caramelized sugar stays crisp and shortbread remains fresh.