Creme Brûlée

Creme Brûlée with Bailey's Irish Cream

Author

Joan Lee

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 178F / 81.1C

Ingredients

• 6 egg yolks
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 c sugar
• 1/4 c Bailey's Irish Cream
• 2 c heavy cream

Directions

1. Set your Anova Sous Vide Precision Cooker to 178ºF / 81.1ºC
2. Add all ingredients in bowl and whisk (or use immersion blender) and thoroughly combine
3. Let sit for 15-30 mins for bubbles to dissipate
4. Pour though fine strainer to help eliminate any remaining bubbles. 
5. Pour into 4 oz mason jars (makes about 7 filled to bottom of rim)
6. Finger tighten the tops
7. When the Anova reaches temperature, gently put jars in water bath making sure they are covered (they can be stacked if need be)

Cool, refrigerate, torch the top

1. Once the Anova reaches the one hour time, turn off and remove the jars. Place them in cold water for about 30 mins. Then refrigerate for at least 2 hours
2. When ready to serve, open the jars, sprinkle the tops with fine granulated sugar and use a kitchen torch to caramelize the tops. Enjoy!