Recipe
for :
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Coffee and Baileys Creme Brulee
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|
 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
 Ingredients
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
Walnut
Grove Cooking Vacations
Published
with permission of Walnut
Grove Cooking Vacations
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