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Title: Caramelized Baked Custards
Categories: Dairy, Booze, Eggs
Yield: 6 servings

2 c Heavy whipping cream
1/4 c Irish cream liqueur
3 lg Eggs
2 lg Egg yolks
3/4 c + 2 tb sugar; divided
1 ts Vanilla extract

Set oven @325ºF/165ºC.

In a saucepan, heat cream and liqueur until bubbles form
around sides of pan; remove from heat. In a large bowl,
whisk eggs, egg yolks and 3/4 cup sugar until blended
but not foamy. Slowly stir in hot cream mixture. Stir in
vanilla.

Place six 6 oz. broiler-safe ramekins in a baking pan
large enough to hold them without touching. Pour cream
mixture into ramekins. Place pan on oven rack; add very
hot water to pan to within 1/2 in. of tops of ramekins.

Bake 20-25 minutes or until a knife inserted in the
center comes out clean; centers will still be soft.
Immediately remove ramekins from water bath to a wire
rack; cool 10 minutes. Refrigerate until cold.

To caramelize topping with a kitchen torch, sprinkle
custards evenly with remaining sugar. Hold torch flame
about 2 in. above custard surface and rotate it slowly
until sugar is evenly caramelized. Serve immediately or
refrigerate up to 1 hour.

To caramelize topping in a broiler, place ramekins on a
baking sheet; let stand at room temperature 15 minutes.
Preheat broiler. Sprinkle custards evenly with remaining
sugar. Broil 3-4 in. from heat 5-7 minutes or until
sugar is caramelized. Serve immediately or refrigerate
up to 1 hour.

Joyce Moynihan, Lakeville, Minnesota

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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