Indulge in the ultimate Valentine’s Day treat with this decadent Dark Chocolate & Baileys Crème Brûlée, crafted by Pastry Chef Kim Feletar of Prince of Wales. Smooth, velvety custard infused with Baileys Irish Cream and rich dark chocolate creates a flavor combination that feels like pure love in every bite.
Whether you’re sharing it with someone special or savoring a moment of self-care, this dessert is the perfect way to celebrate the sweetest day of the year.
Dark Chocolate & Baileys Crème Brûlée
Yields approximately 10 ramekins
Ingredients
1 L 35% Whipping cream
150 ml Baileys Irish Cream
100 g Sugar
3 tbsp Vanilla extract
100 g Dark chocolate
15 Egg yolks
Method:
- Pre-heat the oven to 300°F (no fan).
- Heat the cream, sugar, Baileys, and vanilla in a heavy bottom pot, until mixture is steaming. Stir occasionally.
- Pour a little cream into egg yolks and whisk. Put all of the egg yolk mixture back into the cream and whisk until smooth.
- Strain the mixture with a very fine strainer.
- Pour mixture into china ramekins. Fill about ¾ full. Leave enough space to add sugar to the top when cooled.
- Place bowls in a pan with high side. Fill with hot water to approximately 1/3 up the sides of the bowls.
- Put tray in the oven and lay a sheet of aluminum foil over top.
- Bake for approximately 30 minutes, or until set. Give the pan a slight jiggle to see if set, it should have almost the same consistency as Jello.
- Remove from the oven.
- Let cool for a few minutes and then transfer to refrigerator until completely cool. Overnight is best.
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