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!
How to make Baileys Creme Caramel…
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 coffee or orange ones – both would be yummy!
Recommended equipment & ingredients*
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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||Baileys Chocolate Cupcakes|
Baileys Creme Caramel
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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