This is what you need to make: Baileys crème brûlée

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Baileys crème brûlée.

With its rich vanilla custard and crispy caramelized layer of sugar, crème brûlée is perhaps one of the most beloved desserts of all time. But to make this divine dessert even more delicious, we like to add a little something extra: Baileys.

You always make crème brûlée in low, wide dishes. If you bake the dessert in too high containers, the crème brûlée can become overcooked; not really tasty. By the way, did you know that it's better to use brown sugar than granulated sugar? Melting granulated sugar takes longer. As a result, the top layer of the pudding can warm up again, and that's not the intention either.

Here's how to make the Baileys crème brûlée

• Heat the milk and cream together with the vanilla pod. Make sure it doesn't boil. Once warm, remove the pan from the heat and add the Baileys.
• Whisk the egg yolks with the sugar until fluffy. Pour in the milk and cream mixture with Baileys, stir, and let cool.
• Preheat the oven to 160 degrees. Grease the containers and place them on a deep baking tray that you can fill with water so that 2/3 of the containers are submerged.
• Pour the mixture into the containers and bake the crème brûlées for 25 minutes in the oven. The middle part of the crème brûlée should wobble a bit when you take them out of the oven.
• Place the crème brûlées in the refrigerator and let cool for about 2 hours.
• To finish, sprinkle the sugar over the crème brûlées. You can melt the sugar with a gas burner or place them under the hot grill in the oven for a few seconds.

Recipe and image: Baileys