Instructions:

1. Preheat oven to 325.

2. Heat cream and salt until scalding

3. In a separate bowl, whisk egg yolks and sugar. 

4. Add to egg mixture just a ladle of warm cream. Mix that in to temper.

5. Add remaining cream to eggs.

6. Strain into an other bowl and add Irish cream.

7. Place ramekins (or other oven safe container) into a cake pan. Fill each ramekin with mixture.

8. Set the pan in the oven and slowly pour in boiling water up to halfway on the ramekins. Do not get water inside the ramekin.

9. Bake about 20-30 minutes. Sides should be set but the middle should still be wobbly.

10. Set ramekins on cooling rack and then chill for at least 4 hours.

11. Top as desired. I like to make whip cream (beat hvy cream and sugar until peaks form) then fold in some cream cheese. Add this to dessert and drizzle with good caramel topping. DELISH served with bourbon which I often pour over the top - brings down the sweetness.

​

NOTE: Use ONLY oven safe containers...like ramekins

​