• 1 quart heavy cream
• 12 oz. egg yolks
• 7 oz. milk chocolate (use a quality chocolate like Lindt)
• 1 cup fine sugar
• 4 oz. Bailey's Irish Cream
• fine sugar for caramelizing

• medium size sauce pan
• fine wire whisk
• mixing bowl
  
• ladle
• 13 ramekins
• liquid measuring cups
• blow torch
• double boiler (sauce pan with a small amount of water to a simmer
  and a metal bowl on top)
• roasting pan

Method Of Preparation:

1. Gather your equipment and ingredients.
2. Pre-heat your oven to 300° F.
3. Bring the cream and sugar just to a boil in the sauce pan.
4. Pour about half of the cream mixture over the chocolate and whisk to melt the chocolate completely into the cream mixture.
5. Add the chocolate/cream mixture to the egg yolks by using the tempering method. To temper is to slowly add the chocolate/cream mixture into the yolks one ladle at a time while constantly whisking with a wire whisk. Adding the hot liquid to the yolks this way prevents them from cooking and becoming scramble. Continue to do this until all of the mixture is added to the yolks.
6. Whisk the Bailey's in last.
7. Place the ramekins in the roasting pan. Leave some space in between each ramekin.
8. Using the ladle, add the completed mixture to each ramekin. The ramekins should be completely full of liquid.
9. Carefully place the roasting pan into the pre-heated oven. Pour hot water into the pan so that the ramekins have water half way up the sides. This is called a hot water bath and is used for extremely slow cooking.
10. Bake for approximately 1 hour and 15 minutes or until the mixture looks like jello shaking when you tap the pan.
11. Remove the roasting pan from the oven and let the brulees cool at room temperature for approximately 30 minutes. At this point you would want to refrigerate them until you are ready to serve. Place plastic wrap over the brulees so that a skin does not form.
12. Crème Brulee is served at room temperature, so remove the brulee about 30 minutes before serving so they have a chance to come to room temperature. Keep the brulees wrapped while they are coming to room temperature. When you are ready to serve, pour a large amount of granulated sugar on top. Then shake the extra sugar off. Using your blow torch, caramelize the sugar on top. The proper color of the sugar should be a light amber. Crème Brulee means burnt cream but dark brown or even black sugar will cause a burnt bitter taste and is undesirable. Repeat the step of adding sugar to the top and caramelizing again using the blow torch. The caramelized sugar will form a hard cover that your guests will crack with a spoon to get to the crème inside.

*Note: you can use any large blow torch that you would get at a hardware store. They are cheaper than purchasing one of those mini butane torches you would find at a gourmet specialty store. They also caramelize faster than the mini torches. The only problem with the large torch you would find at a hardware store is that it's more difficult to store. It's really your own preference.