Baileys Creme Caramel

A baked custard, or flan, with caramel sauce and Baileys irish cream

Course Dessert

Cuisine French

Keyword Dessert

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 449kcal

Author thebakingexplorer

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 extract
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 only has a slight wobble to it
Remove the ramekins from the roasting tin (wear oven gloves as they will be hot) and leave to cool, then put in the fridge for at least 1 hour to chill, but ideally overnight
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 up to 4 days before serving

Make sure the eggs are at room temperature before you start baking.
I recommend using whole milk for this recipe, but semi skimmed will work too.
You will need double or heavy cream for this recipe, which is a high fat content cream.
If you don't have any caster sugar, you can also use granulated sugar.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.