I loved the way it tasted. I managed not to overdo the amount of Baileys, what I cocked up, was overcooking it. Although I followed the recipe guidelines, 50 minutes in 150 degrees, gas mark 2, the texture was not right. It had nothing to do with the silkiness a good creme should have. Damn. I’ll do it again, but will take them out after 30 minutes or so.

For 2 large cremes I used 160 ml of double cream, flavoured with some vanilla paste, a tbsp or a touch more of Baileys, all heated up till nearly boiling. I whipped 2 egg yolks with a tbsp of caster sugar and then – new and efficient!- I switched from electric mixer to a whisk, while slowly incorporating the hot cream into the egg mixture. What I discovered, was that there was no need for straining, as the manual whisk did not generate so much froth as the electric one.  But still- overcooked. Maybe on Saturday I’ll do it again. It needs to be perfect.