Instructions

1. Preheat the oven to 300 degrees. Place 4 (8 ounce)* ramekins in a 9″ x 13″ inch baking dish.
2. Add the cream, sugar and salt to a medium-sized pot. Whisk together over medium heat until the cream mixture comes to a gentle simmer. Don’t bring the cream to a boil, as it can scorch easily.
3. Add the egg yolks to a separate bowl and whisk with the Irish cream and vanilla.
4. Once the cream is hot, pour into the bowl with the egg yolks, slowly, while whisking. You don’t want the egg yolks to scramble so do this step very slowly. Pour the custard into the ramekins, dividing equally.
5. Pour boiling water into the bottom of the baking dish, filling until it reaches halfway up the sides of the ramekins. Bake until the filling is just set, between 50 and 60 minutes, depending on the size ramekins that you’re using.
6. Transfer the ramekins to a wire rack and let cool to room temperature. Once the ramekins are cool, cover each ramekin with plastic wrap until very cold, at least 4 hours or up to 2 days in advance.
7. Remove the plastic wrap and sprinkle the tops of the custard with the sugar in an even layer. Using a kitchen torch, caramelize the sugar until lightly browned. Alternately, you can place the ramekins under the broiler for 2 to 3 minutes until the sugar caramelizes.