This recipe is straightforward to make but does require some precision and confidence. You’ll need a blow torch (also called baker’s torch or brulée torch), and some shallow custard or cocotte dishes. My favorite dishes to use are terracotta flan dishes – they’re cheap and foolproof. Be very careful when using the torch. Fire is fun but full focus is required 😉
I adore the Bailey’s in this – feel free to use a bit more or less to your taste, or swap it for another liqueur that you love just as much. It’s great with Grand Marnier, Armagnac, Kahlua, or just on its own with vanilla bean. As for the other ingredients, my rule of thumb is to use the best quality you can afford. The simpler the recipe, the more this holds true. A final note on the sugar you use for the crust: the finer, the better. You can even use icing sugar, although you’ll need to build up the layers if you do. In any case, just have fun and be safe!
400ml whipping cream
125gm egg yolk (about 8 medium-sized egg yolks)
60gm granulated sugar or organic cane sugar (plus more for caramelizing the top)
5ml pure vanilla extract, or beans from ½ vanilla pod
- Mix the egg yolk & sugar together in a bowl using a whisk
- Place the cream and vanilla in a saucepan and bring to a boil. Pour onto the egg yolks and sugar and mix well. Strain through a sieve (optional), stir in the Bailey’s and cool completely in the fridge.
- Preheat your oven to 212F (100C) and place a pan with water on the bottom.
- Next, pour the cooled brulée mixture evenly into 6 shallow dishes. Place the dishes on a baking sheet and into the oven, on the middle rack.
- Bake for 40-60 minutes, until they’re just a tiny bit wobbly in the center (this might even take up to two hours depending on your oven). Remove from the oven and allow to cool slightly at room temperature before placing in the fridge.
- To serve, sprinkle an even layer of sugar over the surface of each brulée. Gently melt using a blow torch, until all of the sugar has melted and caramelized. (Note: if the surface of the brulée is wet before adding the sugar, simply blot with a piece of paper towel. This will ensure the top caramelized quickly and evenly).
- Crack it open, and enjoy!
About Chef Liz:
Pastry Chef Liz Stevenson joined the kitchen this summer, adding some serious bench strength to the Naramata Inn bread and desserts team. Chef Liz describes herself as a certified wine and chocolate nerd. An obsession with sweets paired with a passion for incredible ingredients, and an impressive resume of education and experience is great news for Inn guests.
Originally from New Brunswick, Liz cut her culinary teeth in Montreal after graduating with a Bachelor of Fine Arts from Halifax’s NSCAD University. Liz spent the next 16 years abroad between London and Dubai in some of those city’s best loved restaurants and bakeries, including the award-winning Rüya in Dubai and London’s Mayfair, Caprice brands The Ivy, J Sheekey & Scott’s, and Dominique Ansel Bakery in London.
Liz is deeply invested in policy issues and is an outspoken advocate for food system sustainability and gender equality. Completing graduate studies in food security, urban agriculture and international food governance, Liz was recognized as one of the most powerful women in F&B in the Middle East by Caterer magazine for her work in these areas.