Waitrose Baileys Creme Brulee

Waitrose Baileys Creme Brûlée

Behold, the Christmas season is here – bringing along with it a constant stream of social engagements and endless foodie feasts (hey, we’re not complaining). It’s one thing being a guest at these soirees, but when you’re hosting the party – well, that’s a different story.

So, to ease the pressure off all you budding festive entertainers out there, we thought we’d share this Waitrose Baileys Crème Brûlée dessert with you all – ready to impress your friends and family with this season.

This luxurious sweet treat contains a boozy custard filling, topped with a sweet exterior caramel shell – ready to break through with the back of a spoon and enjoy with a complimentary aperitif.

Waitrose Baileys Creme Brûlée 

Preparation time:10 minutes + chilling
Cooking time:40-45 minutes
Total time:50-55 minutes + chilling


600ml double cream
200ml semi-skimmed milk
6 medium Free Range Egg yolks
30g caster sugar
4 tbsp Baileys Irish Cream
3 tbsp demerara sugar


1 Preheat the oven to 150ºC, gas mark

2. Pour the cream and milk
into a saucepan and heat until almost boiling. Remove from the
heat and set aside for 10 minutes.

3. In a heatproof bowl, whisk the egg yolks and sugar together with
a balloon whisk until combined. Stir in the cream mixture and Baileys and pour into 6 small ramekins.

4. Put the ramekins in a roasting tin and add enough cold water to the tin to come two thirds of the way up the sides of the ramekins. Carefully put the roasting tin in the oven and cook for 30–40 minutes, or until just set. Remove from the tin and leave to cool, then chill for 2 hours.

6. Preheat the grill to hot. Sprinkle the demerara sugar in an even layer over the brûlées and grill until the sugar has melted, about 2 minutes. Leave to cool until the sugar has set, then serve straight away.

Cook’s tip
If you have a cook’s blowtorch, use it instead of the grill to melt the sugar on top of the brûlées as it’s much easier to control the heat.

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