Irish Crème Brûlée - cooking recipe

Ingredients

2 1/2 cups heavy cream
1 None vanilla bean, seeds scraped out
1/2 cup lrish cream liqueur
8 None egg yolks
1/3 cup granulated sugar + 1/2 tbsp

Preparation

Preheat oven to 300\u00b0F. 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.
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.
Bake for 1 hour, until custard is just set. Remove from water bath and let cool. Cover with plastic wrap and chill overnight.
Just before serving, sprinkle remaining sugar evenly over each chilled custard. Use blowtorch to caramelize. Allow to harden before serving.