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Recipe for :

Coffee and Baileys Creme Brulee

This recipe for Coffee and Baileys Creme Brulee has been reproduced courtesy of Walnut Grove Cooking Vacations run by chefs Maynard Harvey and Benedict Haines . . . two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation.

On one of their cooking vacations their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your cooking skills and techniques in the kitchen.

Cook, tour and learn during the days, and each evening, sit down to gastronomic delights, fine wines and interesting conversation with like-minded people! Like the idea and want to know more then have a look at the web site - www.walnutgrovecookery.com

Coffee and Baileys Creme BruleeIngredients for Coffee and Baileys Creme Brulee

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

How to make Coffee and Baileys Creme Brulee

  • 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).
  • In a mixing bowl combine the marscapone cheese, eggs and sugar. Whisk until smooth.
  • Pour the hot milk and cream mix into the bowl with the eggs, sugar and marscapone, and whisk. Stir in the Baileys and then pass the mixture through a fine sieve.
  • Add coffee essence until you reach the desired flavour. (Coffee essences/extracts vary in strength and quality, therefore we do not state an exact quantity.)
  • 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 / 320°F for around 40 minutes.
  • To check if the brulée 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.
  • When cooked, remove from oven and leave to cool, then refrigerate for at least 4 hours.
  • Just before serving, sprinkle the top of the brulée lightly with caster sugar, and glaze with a gas burner.

Serving Suggestions:

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

Advanced Preparation:

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.

Serves 4


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