Bailey’s Creme Caramel

Prep time: 2hrs | Serves: 6-8

Ingredients:

For the caramel

•⁠ ⁠150g caster sugar

•⁠ ⁠45ml water

For the custard

•⁠ ⁠500ml whole milk

•⁠ ⁠200ml double cream

•⁠ ⁠150ml Baileys (or other Irish cream liqueur)

•⁠ ⁠120g caster sugar

•⁠ ⁠3 large eggs + 3 egg yolks

•⁠ ⁠10ml vanilla extract

•⁠ ⁠1g fine sea salt

Method:

1.⁠ ⁠Preheat oven to 150°C (fan 130°C). For the caramel, add 150g sugar and 45ml water to a small saucepan. Cook over medium heat, swirling occasionally (do not stir), 8–12 minutes until a deep amber caramel forms. Immediately pour into a 1.5–2 litre ovenproof dish, tilting to coat the base evenly. Set aside to firm.

2.⁠ ⁠For the custard, add milk and cream to a saucepan. Warm gently over medium-low heat until steaming but not boiling. Remove from heat and stir in Baileys and vanilla.

3.⁠ ⁠In a large bowl, whisk eggs, 120g sugar and salt until just combined—avoid too much foam. Slowly pour the warm milk mixture into the eggs, whisking gently. Strain the custard through a fine sieve into a jug to remove any cooked egg bits and excess bubbles.

4.⁠ ⁠Pour the custard over the set caramel. Place the dish in a deep roasting tin and pour in hot tap water to come halfway up the sides (bain-marie). Bake 45–60 minutes until the edges are set but the centre still has a gentle wobble when nudged. Remove from the water and cool to room temperature, then refrigerate at least 4 hours, preferably overnight, to fully set.

5.⁠ ⁠To serve, run a thin knife around the edge of the flan. Place a large rimmed plate over the dish and quickly invert, letting the crème caramel drop out so the caramel sauce floods over the top. Slice and serve chilled, making sure each portion gets plenty of caramel.

Storage:

Cover tightly and refrigerate for up to 3 days. Keep it in the original dish or in a deep container to hold the caramel. Serve straight from the fridge; do not freeze, as the custard can split and become grainy.