A creme caramel is a baked custard with a sweet caramel sauce that originates from France, it’s also known as a flan in North America and Spain. You bake it upside down, then flip it out onto a plate to serve. I have put a twist on it and made Baileys Creme Caramel – because Baileys makes everything better! One of the great things about creme caramels is that you can make them 2 days in advance and keep them in the fridge. So if you have a dinner party coming up, you can make them as dessert a day or two before and save time!
To make the caramel, I heated caster sugar and water on a low heat and stirred gently under the sugar dissolved. Then I turned the heat up so the mixture bubbled and turned golden brown. Then I poured the caramel straight into 4 ramekins.
To make the custard I heated double cream and milk in a pan. In a bowl I whisked eggs and caster sugar together. Then I poured the cream mixture into the eggs, whisking constantly as I poured. Then I added vanilla extract and Baileys. I divided the mixture between the ramekins, placed them in a roasting tray, then filled the roasting tray with hot water until it came up to about half of the ramekins height.
I baked them for 35 minutes, then left them to cool, then chilled them in the fridge.
To serve the Baileys Creme Caramel, I turned them out onto a place. The caramel sauce is sweet and tasty, and the custard is silky smooth and delightful.
Tips for making the Baileys Creme Caramel:
- Try to resist the urge to wonder off while your caramel is bubbling away. It does take around 5-10 minutes to turn golden, but once it does, you need to watch it as it can burn very fast!
- You don’t need to grease or line the ramekins, just run a knife around the inside and the custard will come out.
- If there’s any caramel stuck to the bottom of your ramekins, soak them in boiling water to loosen it.
- You can swap out the Baileys for another liquer like Kahula, or Amarula. Or you can use a flavoured Baileys like the coffe or orange ones – both would be yummy!
More Baileys recipes…
|Chocolate Roulade with Baileys Cream||Baileys Cheesecake Chocolate Brownies||Baileys Cheesecake (No Bake)|
|Baileys Chocolate Traybake||Chocolate Guinness Cake with Baileys Buttercream|
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Baileys Creme Caramel
A baked custard, or flan, with caramel sauce and Baileys irish cream
For the caramel
- 100 g Caster sugar
- 65 ml Water
For the custard
- 235 ml Double cream
- 100 ml Milk
- 3 Eggs large
- 50 g Caster sugar
- 1/2 tsp Vanilla extract
- 45 ml Baileys
Have 4 x 150ml ramekins ready on your work surface
Make the caramel by putting the caster sugar and water into a frying pan and heating on a low heat. Stir until the sugar is dissolved
Then, turn the heat up to medium-high and the sugar syrup boils and bubbles. It will take 5-10 minutes, but the mixture will turn a golden brown colour. Swirl the pan around if needed, but don't overly stir it
Pour the caramel straight into the ramekins and swirl it around a bit, leave to cool
Pre-heat your oven to 120C Fan/140C/275F/Gas Mark 1
Put the double cream and milk in a pan and warm on a low heat until steaming
In a mixing bowl, whisk together the eggs and caster sugar
Pour the milk mixture into the egg mixture slowly and while constantly whisking
Then whisk in the Baileys and vanilla
Strain the mixture through a sieve into a jug
Place the ramekins into a deep roasting tin
Divide the custard mixture between the ramekins
Fill the roasting tin with hot water to come half way up the sides of the ramekins
Bake for 35-40 minutes until the custard is set and has a wobble to it
Remove the ramekins from the roasting tin and leave to cool, then put in the fridge for at least 1 hour to chill
To serve, run a knife around the inside of the ramekin and tip the creme caramel out onto a plate. It may need a shake or tap to encourage it!
They can be kepy in the fridge for 2 days before serving
NB. This post is NOT sponsored by Baileys – I just love their product!
If you like this, check out more of my Dessert recipes!
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