Creme brulee with liqueur
4 servings
60 minutes
Crème brûlée with liqueur is an exquisite dessert with a rich history rooted in European culinary tradition. Its velvety texture and subtle vanilla aroma combine with the deep caramel notes of baked sugar. The 'Baileys' liqueur adds a refined creamy Irish aftertaste, making the dessert even more luxurious. Traditionally, crème brûlée is prepared using a water bath method to achieve a delicate consistency. This dessert is perfect for concluding a romantic dinner or formal event, leaving a pleasant impression due to its harmonious flavor combination. It is chilled before serving and can be complemented with fresh berries or a light caramel design if desired. Crème brûlée with liqueur is true indulgence for gourmets who appreciate fine and sophisticated desserts.
1
Mix the yolks with sugar.
- Egg yolk: 4 pieces
- Sugar: 35 g
2
Heat the cream with vanilla and bring to a boil. Then pour it through a sieve into the yolks while actively stirring to prevent the yolks from curdling. Add 2 teaspoons of 'Baileys'.
- Whipping cream 33%: 225 ml
- Vanilla: to taste
3
Pour into molds and send to the oven at 120 degrees to bake. The time depends on the size of your containers, averaging 20-25 minutes.
4
Cool before serving.
