Baileys Creme Caramel

Baileys Creme Caramel

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.

Baileys Creme Caramel

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!
Baileys Creme Caramel

Recommended equipment & ingredients*

RamekinsBaileys Irish CreamFrying Pan
Roasting tin  

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Baileys Creme Caramel

Baileys Creme Caramel

A baked custard, or flan, with caramel sauce and Baileys irish cream
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: Dessert
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Author: thebakingexplorer


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
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


Calories: 449kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 206mg | Sodium: 81mg | Potassium: 123mg | Sugar: 41g | Vitamin A: 1082IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg

NB. This post is NOT sponsored by Baileys – I just love their product!

If you like this, check out more of my Dessert recipes!

Baileys Creme Caramel

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3 comments / Add your comment below

  1. 5 stars
    Oh wowsers, this is absolutely genius. I love Bailey’s but I’ve never seen it used like this before. I’m sure I’ve got a bottle or 3 around somewhere….

  2. I’m hooked! Thank you
    Do you by any chance know how to make cream caramels from Ultramel custard? I have a number of boxes & would like to use them before they expire. Many thanks

    1. Hi Glenis, I’ve not heard of that brand of custard before, but if it is a ready made custard then unfortunately you cannot make creme caramels from it. You could try making a trifle or have it with a fruit crumble 🙂

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