Gary Rhodes

Bailey’s Crème Brûlée

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Preparation info
  • Serves

    Six

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Ingredients

  • 8 egg yolks
  • 50 g (2 oz) caster sugar

Method

  • Preheat the oven to 150°C/300°F/gas 2.
  • Mix the egg yolks and sugar together in a bowl. Pour the cream and Bailey’s into a saucepan and bring to the boil. Whisk the flavoured cream into the egg yolks and sugar.
  • Ladle the mixture into six <