International Cooking School Vacations: Coffee and Baileys Crème Brulée
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Coffee and Baileys Crème Brulée

March/April 2005

Coffee and Baileys Crème Brulée – from Walnut Grove Cookery School.

Ingredients

Serves 4

  • 150g mascarpone cheese
  • 100ml double cream
  • 50ml milk
  • 1/2 vanilla pod
  • 2 eggs
  • 60g sugar
  • 50ml Baileys
  • coffee essence to taste

Directions

1. Put the cream and milk into a saucepan. Using a small knife slit open the vanilla pod and scrape out the seeds. Put seeds and the pod into the pan with the milk & cream. Heat up to scalding point (just before boiling). 2. In a mixing bowl combine the mascarpone cheese, eggs and sugar. Whisk until smooth. 3. Pour the hot milk & cream mix into the bowl with the eggs, sugar and mascarpone, and whisk. Stir in the Baileys and then pass the mixture through a fine sieve. 4. Add coffee essence until you reach the desired flavour. (Coffee essences/extracts vary in strength and quality, therefore there we do not state an exact quantity.) 5. Pour the mixture into ramekins (or small serving bowls, heatproof). Place in a bain marie and cook in a pre-heated oven at 160°C/3 20°F for around 40 min’s. 6. To check if the brulée are sufficiently cooked, tap the side of the ramekin while they are still in the oven and they should be just set in the middle. 7. When cooked, remove from oven and leave to cool, then refrige rate for at least 4 hours. 8. Just before serving, sprinkle the top of the brulée lightly with caster sugar, and glaze with a gas burner

Serving Suggestions

We like to serve this particular créme brulée with pistachio nut shortbread.

Advanced preparation

These can be made up to two days before serving, but must be glaz ed just before serving, or the sugar dissolves and you lose the crunch of the caramel.