I decided to conclude my current Irish food kick with a sweet ending. Although I was not working on St. Patrick’s day I was tasked with coming up with a special dessert to serve. I am not a fan of unnatural green dessert concoctions. Crème Brulee is such a simple dessert and I was able to produce a lot of them in a short time and Baileys as the flavoring worked very well. I recommend you use your own favorite brulee recipe as I don’t know how well scaling this recipe from sixty down to six would work. But I thought just putting the idea out there would be good. When I make a smaller batch at home I will come back and post a recipe..
You can of course use just Irish Whiskey in a basic brulee mix and have a similar taste as the eggs and cream will give you the richness you would want.
My go to base recipe is once again from Mark Bittman http://dinersjournal.blogs.nytimes.com/2009/03/27/recipe-of-the-day-vanilla-creme-brulee/