Irish Crème Brûlée

Directions

1. 1
   Preheat oven to 300°F. Combine heavy cream, vanilla bean seeds and vanilla bean in a saucepot. Place over medium-high heat and bring to a simmer. Remove from heat, remove vanilla bean and add Irish cream.
2. 2
   Meanwhile, whip egg yolks and 1/3 cup sugar until pale and fluffy. Whisk in 1/3 of hot cream then add remaining cream. Strain and distribute between shallow ramekins. Place in a deep baking dish and fill with boiling water halfway up the sides of ramekins.
3. 3
   Bake for 1 hour, until custard is just set. Remove from water bath and let cool. Cover with plastic wrap and chill overnight.
4. 4
   Just before serving, sprinkle remaining sugar evenly over each chilled custard. Use blowtorch to caramelize. Allow to harden before serving.