Coffee and Baileys Crème Brulée

Instructions

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 flavor. (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 minutes.
6. To check if the brulées 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 refrigerate for at least 4 hours.
8. Just before serving, sprinkle the top of the brulée lightly with caster sugar, and glaze with a blow torch.