The Fountain House’s Bailey’s Chocolate Creme Brulee 


1 quart heavy cream

1 cup sugar, plus more for top

1 counce of Bailey’s Irish Cream

1/2 TBS pure vanilla extract

2 ounces cocoa powder

1 ounce unsweetened chocolate

11 large egg yolksPlace first 6 ingredients in a heavy pot and whisk while melting being careful not to burn

Prepare egg yolks in large bowl and whisk

Slowly add chocolate mixture while whisking until completely combined

Strain through fine mesh sieve and then pour into individual ramekins

Place ramekins in large baking pan. Pour hot water halfway up ramekins and bake and 350 for 30-35 minutes until firm in the center

Remove ramekins and cool. Refridgerate for at least 2 hours . Dust with sugar and use a kitchen torch or broiler to brown sugar on top