Bailey'S Creme Brulee

Directions

1. 1
   Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
2. 2
   Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.
3. 3
   When combined, add a bit more, and so on until warmed through.
4. 4
   When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
5. 5
   Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
6. 6
   Remove from water bath and refrigerate at least 4 hours or overnight.
7. 7
   To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.