Coffee and Baileys Crème Brulée

Originally featured as our March/April 2005 recipe of the month, this has been a favorite recipe of ours for 25 years! The mixture of coffee and Baileys Irish Cream is a classic combination, and it is paired to perfection in this tasty dessert from our friends at the Walnut Grove Cookery School in France, which was home to our Gourmet Cuisine in France culinary vacation for many years until the chef’s retirement.

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Coffee and Baileys Crème Brulée

Serves 4
Prep time: 15 minutes
Cook time: 40 minutes
Cook method: Bake

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Ingredients:

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

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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.

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Serving Suggestions

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

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

Are you crazy for coffee? Check out our blog on how to order coffee in Italy.

Check out some recipes by Chef Maynard and his collaborators:

• Pear Tarte Tatin
• Stuffed Quail

By Peg Kern

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