¾ cup brown sugar
2 tablespoons water
1½ cups cream
5 egg yolks
½ cup milk
2 tablespoons Baileys liqueur
pinch sea salt
softly whipped cream
pinch of cinnamon
4 x 1 cup-capacity ovenproof ramekins
Preheat the oven to 110°C.
Place a clean tea towel in the base of a roasting dish and put the ramekins on top.
Put the sugar and water in a saucepan over medium heat until the sugar is dissolved.
Bring to the boil then reduce the heat and simmer for 6 minutes. Remove from the heat and whisk in the cream carefully as the mixture will bubble up furiously. Put back over the heat, bring back to the boil and whisk until smooth.
Whisk the egg, egg yolks, milk, Baileys and salt in a large heatproof bowl. Gradually whisk in the hot caramel in a slow stream then strain the mixture into a jug. Don’t add all the hot caramel at once or you will end up with scrambled eggs.
Divide the custard between the ramekins then pour enough hot tap water into the roasting dish to come halfway up the sides of the ramekins.
Bake for 50–60 minutes until the custard is just set but with a slight jiggle. Carefully remove from the water and cool. When cold, cover and refrigerate for at least 3 hours. Serve with a dollop of softly whipped cream topped with a pinch cinnamon.