Ingredients
- 7 egg yolks
- 1 egg
- 2/3 cup granulated sugar
- 1 cup espresso
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 ounce bailey's irish cream liquor
- 1/4 cup mixed brown and white sugars
- 1 cup cream
- 1/4 cup pecans
Preparation
Baking Directions:
Whisk egg yolks, whole egg and granulated sugar.
Slowly add espresso, Bailey's, milk and cream.
Pour custard into individual brulee dishes or ramekins.
Place in a deep baking dish and add enough water to reach halfway up the brulee dishes.
Bake for 40 to 45 minutes at 325 degrees F until set.
Remove from oven and chill.
When ready to serve, top brulee with blended sugars.
Caramelize sugar with a small torch or under a broiler.
Allow sugar to cool.
Fold pecans into the whipped cream and spoon on top of brulee.