Contact grace 

Interested in more information about booking a shoot? 

Fill out the form to the right and I will get back with you soon! 

 

Name *
Name
Phone Number *
Phone Number
Checkbox
What kind of photography are you interested in?

1817 East Lakeview Avenue
Columbus, OH, 43224
United States

330-347-1660

Romantic and joy filled elopement and destination wedding photography based out of Columbus, Ohio and available worldwide. 

Blog

Grace E. Jones is an Ohio based lifestyle photographer, specializing in wedding and family photography. Let's capture the joy of existing together! Based out of Columbus, Ohio

Bailey's Creme Brûlée & Cats // Experiments in the Kitchen

GRACE JONES

One weekend while I was hanging out with my sister, we decided we should make some kind of fancy desert. We came upon this little recipe and thought it was a good idea! I mean how can you turn down something made with Bailey's ?! I give this recipe 5 out of 5 stars. We couldn't stop ourselves from eating all six of them that day. Oops. P.S. who knew cats love Creme Brûlée ? Well, they do. 

Irish Cream Creme Brûlée 

Servings: 6 
Prep time: 0:15
Total time: 6:25
Source: allrecipes.com

Ingredients

• 2 cups heavy cream (use quality cream)
• 1/3 cup white sugar
• 6 egg yolks
• 1 tsp vanilla extract 
• 3 TBLS Irish cream liqueur
• Superfine sugar as needed

Directions

Preheat oven to 300 degrees F (150 degrees C). 

Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.

Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.

Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.

Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.

Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.

Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.