Irish Cream Creme Brulee

Preheat oven to 250ºF.

In a medium size bowl, whisk yolks and 80g baker’s sugar together until creamy. In a small saucepan whisk cream, milk and Irish cream until hot but not boiling. Pour over the egg mixture in the bowl and whisk together.

Pour into individual ramekins and place filled ramekins in a 13x9in pan. Pour water into the 13x9in pan until it reaches approximately halfway up the sides of the ramekins.

Place in the oven for 1 hour and 15 minutes. Let them cool and place in the fridge for at least 2 hours.

Before serving, evenly spread the remaining baker’s sugar over the top of the four ramekins, heating to caramelize using a blowtorch, or placing under the broiler until brown and bubbly. Eat when sugar cools and turns hard.

Devour!