1tspvanilla extract or 1 vanilla bean split lengthwise
4ounceCoole Swan liquoror bailey's or another Irish cream liquor
4ounceWhite Chocolate
1 cupsugar
extra sugar for the brulee top
Instructions
Heat the cream, white chocolate, and vanilla in a heavy pot on the stove, stirring periodically until the chocolate has melted in. Once done, put aside to cool for about 10 to 15 minutes.
If you put in vanilla beans, remove before the next step.
In a mixing bowl whisk the eggs, sugar, and liquor until smooth, pail, and a little thick. You can do it by hand or machine.
slowly add in cream a little bit at a time, whisking constantly. Make sure it is not so hot that it cooks the eggs.
Put the "custard" mix into 6 oven proof ramekins large enough to hold the volume of mix. Place in a deep roasting pan and put water in the pan to go halfway up the sides of the ramekins. Put into a preheated 325 degree oven
Bake for about 40 to 50 minutes until the custard is firm. Jiggle them to make sure everything is cooked through. It will be firm around the edges and have a little give in the middle. Just make sure it is not liquid.
When cooked, remove from the pan and refrigerate for at least 2 hours
Right before serving, sprinkle an even layer of sugar on top of each custard and melt with a torch. The sugar will melt and begin to caramelize. Be careful not to burn it. The flame will come in contact with the sugar. Move it back and forth and round and round to get an even cook. It will harden when it cools. Serve as is or with a cookie, tuille, or Dipped berry.
Notes
If you can't find Coole Swan, substitute with another Irish Cream liquor