Irish Cream Crème Caramel - cooking recipe

Ingredients

1 cup granulated sugar
1 1/4 cups heavy cream
1 2/3 cups milk
1 tbsp Irish cream liqueur
3 None eggs + 3 yolks
None None heavy cream, to serve
None None strawberries, to serve

Preparation

Preheat oven to 325\u00b0F. Place an 8 inch cake pan in a large baking dish.
Combine 3/4 cup sugar and 1/2 cup water over low heat, brushing down inside of pan, until sugar dissolves. Bring to a boil then cook, undisturbed, for 5-10 mins, until mixture caramelizes. Remove from heat and let cool slightly. Carefully transfer to prepared pan. Swirl to coat bottom and sides of pan. Set aside.
Combine heavy cream, milk and liqueur over low heat for 3-5 mins, until hot. Whisk together eggs, yolks and remaining sugar then gradually whisk in hot milk mixture. Strain into prepared pan. Add enough boiling water to baking dish to come halfway up side of cake pan. Bake for 45-50 mins, until firm to the touch. Let cool to room temperature then chill overnight.
To serve, run a small knife around edge of pan. Invert onto a serving plate. Cut into wedges and serve with heavy cream and strawberries.