Bailey's Creme Brulee

So I'm doing a Christmas Calendar of Christmasy Foods

Ingredients:

300ml Thin Cream

300 ml Thickened Cream

1 Vanilla Bean (split and seeds scraped)

1 Egg

3 Egg Yolks

75g Caster Sugar

100ml Baileys Irish Cream

Chilled Raspberries (to Serve)

Serves: 6

Instructions:

Pre-heat the oven to 160oC (fan).

Place the Thin cream and the Thickened Cream in a pan.

Add the Vanilla pods and seeds, then heat over a low heat.

Meanwhile in a bowl whisk the Egg and Yolks with the sugar.

Add the warmed cream mixture and the Baileys, while continuously whisking.

Divid evenly among the 6 ramkins.

Place in a roasting pan and add boiling water, so that the water comes halfway up the ramkins.

Bake for 45 minutes or until set.

Once the Brulee has set, remove from the oven and set aside to cool.

Once cooled, chill for 2-3 hours.

When the Brulees have chilled, sprinkle with Sugar.

Place under the grill for 2-3 minutes until the tops are golden or use a blowtorch on the tops to caramelise.

Serve with Raspberries as garnish.