I’m quite certain I have a love-hate relationship with crème brûlée – I love how it’s so smooth and creamy with a crunchy caramel top, but other times I hate it because it’s too thick and creamy that it becomes very jelat to eat (jelat is a Hokkien term, and I can’t really explain it, but it somehow means a point whereby the taste of the food is so strong that your stomach feels uncomfortable after eating a lot of it).
Because of the above fact, I’ve never tried making a crème brûlée, until the Bake Along! I’m so happy to be baking again alongside with these wonderful ladies – Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.
I decided to make an alcoholic version as I still have some Baileys left – I didn’t have a blow torch unfortunately so I used the broiler setting in my oven. I would strongly suggest freezing the crème brûlée for 20 – 30 minutes before putting it under the broiler so that the custard doesn’t melt and end up cooking again (which was what happened to my first batch of crème brûlées…) One downside of using the broiler is the lack of control on how the sugar caramelizes – the sides of my crème brûlée did not caramelize… but the centre was already burnt so I had to remove it from the oven.
Taste wise, X didn’t like it – I think the texture of the crème brûlée doesn’t appeal to him haha. As for me, I like the crunch of the sugar with the soft and silky custard, but I can only eat a very small portion at a time, as I’m not a huge fan of crème brûlées. Nevertheless, it was a fun experience learning how to make crème brûlées!
Crème brûlée lovers, do try this recipe out and let me know whether you like it or not! 😉
(Sorry I was running out of time when I made them, hence no step-by-step photos this time!)
Baileys Crème Brûlée
- Preheat the oven to 150 degrees Celsius. Place two ramekins in a deep roasting pan. Boil a kettle of water.
- Place the heavy cream in a small pot. Heat the cream over medium to medium-low heat until the cream comes to a simmer (small bubbles appearing on the side of the pot). Don't let it boil and bubble vigorously.
- While the cream is heating, place the egg yolks in a heat-proof bowl. Add in the sugar and whisk with a wire whisk until some of the sugar has been incorporated.
- When the cream has come to a simmer, scoop a ladleful of hot cream and pour it in a slow and steady stream into the egg yolks, whisking it all the time to bring up the temperature of the eggs. This is called tempering.
- Stir in the remaining cream, taking care to stir gently and not whisk anymore to prevent incorporating too much air into the custard. Stir in the Baileys.
- Strain the custard into a measuring jug and divide it among the two ramekins. Use a small spoon to scoop out the foam and bubbles on the surface of the custard.
- (The straining and scooping of foam and bubbles are optional steps, but they helped to make a smooth and pretty crème brûlée.)
- Fill the roasting pan with the boiling water until the water level reaches halfway up the sides of the ramekins.
- Bake for 20 to 25 minutes, until the crème brûlée is just slightly wobbly in the centre. The top should remain pale in colour and not browned.
- Remove the ramekins from the hot water bath and let it cool to room temperature. Refrigerate for at least 4 hours (preferably overnight) and up to 3 days.
- Broiler: Freeze the crème brûlées for 30 minutes and preheat the broiler. Sprinkle sugar evenly on the top and broil for 3 - 5 minutes, until the sugar has caramelized.
Blowtorch: Remove the crème brûlée 15 minutes from the refrigerator before serving. Sprinkle sugar evenly on the top and melt and caramelized the sugar using the blowtorch, taking care not to burn the sugar too much.
- Leave the crème brûlée aside for 1 minute and serve immediately.
Do hop over (click the cute little frog!) to see other blogger’s crème brûlées!