Irish Cream Crème Brûlée

Ingredients and Weight:

• 8 egg yolks
• 1 liter heavy cream
• 1 vanilla bean, split and seeds scraped
• 3/4 cup Irish cream liqueur (e.g., Bailey's)
• 1/4 cup sugar for caramelization

Preparation Time:

• Preparation: 30 minutes
• Cooking: 45 minutes
• Total: 1 hour 15 minutes (including cooling time)

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 325°F (160°C).
2. In a medium saucepan, bring the cream and vanilla bean to a gentle boil. Remove from heat and let steep for 30 minutes.
3. Meanwhile, beat the egg yolks in a large bowl until well combined.
4. Remove the vanilla bean from the cream mixture and slowly pour the cream into the egg yolks, stirring constantly to prevent curdling.
5. Stir in the Irish cream liqueur.
6. Pour the mixture into eight 8-ounce (200 ml) ramekins or small baking dishes.
7. Place the ramekins in a larger baking dish and add enough hot water to come halfway up the sides of the ramekins.
8. Bake for 30-40 minutes or until the centers are just set. Remove and let cool to room temperature, then refrigerate for at least 2 hours.
9. When ready to serve, sprinkle a thin layer of sugar on top of each crème brûlée and use a torch to caramelize the sugar.

Nutritional Information: (Per serving)

• Calories: Approx. 400-500 (depending on the amount of sugar used for caramelization)
• Fat: High due to heavy cream
• Carbohydrates: Sugar from cream and added sugar for caramelization
• Protein: From egg yolks

Dish Characteristics:

• Rich and creamy texture from the combination of heavy cream and egg yolks.
• Distinctive flavor from the addition of Irish cream liqueur.
• Caramelized sugar topping adds a sweet and crunchy contrast to the smooth custard.

User Comments:

1. "The combination of Irish cream and crème brûlée was a great choice, very rich and flavorful."
2. "The caramelized sugar gave a nice contrast to the creamy texture."
3. "Would recommend using fresh egg yolks for the best flavor and texture."

Special Precautions and Tips:

• Ensure egg yolks are well beaten before mixing with cream to avoid curdling.
• Use a torch or kitchen blowtorch to evenly caramelize the sugar topping. Be careful not to burn the sugar.
• This dish is high in fat and calories due to the heavy cream, so it's best enjoyed in moderation.