Savor the rich and velvety Caramelized Baked Custards, where the smooth embrace of heavy cream meets the warmth of Irish liqueur. Each spoonful is a symphony of flavours, topped with a golden caramel crust that crackles with every bite.
Ingredients:
- 2 cups heavy cream
- 1/4 cup Irish Cream Liqueur
- 3 large eggs
- 2 large egg yolks
- 3/4 cup plus 2 tablespoons sugar, divided
- 1 teaspoon vanilla extract
Method:
Preheat the oven to 325°F (163°C).
In a saucepan, heat the heavy cream and Irish cream liqueur until bubbles form around the edges. Remove from the heat.
In a large bowl, whisk together the eggs, yolks and 3/4 cup sugar until well blended but not foamy.
Gradually whisk the hot cream mixture into the egg mixture. Add the vanilla extract and mix well.
Place six 6-ounce ovenproof ramekins in a baking pan large enough to hold them without touching.
Spoon the cream mixture into the ramekins.
Carefully place the pan on the oven rack and fill the pan with very hot water to within 1/2 inch of the tops of the ramekins.
Bake for 20-25 minutes, or until a knife inserted in the centre comes out clean; the centres will still be soft.
Remove the ramekins from the water bath and place on a wire rack to cool for 10 minutes, then refrigerate until cold.
For the caramel topping, sprinkle the remaining sugar evenly over the puddings. If using a kitchen torch, hold the flame about 2 inches above the surface of the pudding and rotate slowly until the sugar is evenly caramelised. Serve immediately or refrigerate for up to 1 hour. If using a broiler, allow the custard to stand at room temperature for 15 minutes, then broil 3-4 inches from the heat for 5-7 minutes or until the sugar is caramelised.
